Asparagus Soup With Thyme

• 2 bunches asparagus, woody ends removed
• vegetable oil
• 2 tablespoons butter
• 1 cup dry white wine
• 1 bunch Italian parsley
• 1 large onion, diced
• 4 cloves garlic, chopped
• 1 tablespoon fresh thyme, minced
• 2 bay leaves
• 2 potatoes, peeled and chopped
• 4 cups chicken or vegetable stock
• 1 cup cream
• 1 cup parmesan, shredded

‍

1. In a large heavy bottom pot add onions and sauté in butter and oil. When soft and translucent, add garlic and stir for 1 minute.
2. Deglaze with white wine and let the alcohol burn off and reduce the liquid by half.
3. Cut the woody bottoms off the asparagus and discard. Cut the tips of the asparagus off to save for garnish.
4. Add potatoes, thyme, bay leaves, stock, and asparagus stems to the pot and simmer until the potatoes are cooked through and fall apart.
5. Puree soup in a blender with parsley and return to the pot.
6. Add parmesan and cream and bring to a simmer. Cook for 10 minutes.
7. Taste and season with salt and pepper.
8. Sauté asparagus tips in butter and hold for garnish.
9. To serve, fill the bowl and top with asparagus tips and shredded parmesan.