Go to Home


Go to Master Index


4 tbsp sweet butter
2 large onions, peeled, quartered and sliced
˝ c very thinly sliced celery
˝ tsp salt
2 qt stock (vegetable or chicken)
1 lb snow peas, trimmed, strings removed
1 lb asparagus, trimmed, cut in 1inch lengths, tips set aside
Freshly ground black pepper

Blanch asparagus tips in salted boiling water until tender. Rinse in cold water to stop cooking, and set aside.

In a large soup pot over medium heat melt the butter, add the onions, the celery and the salt, and gently sauté until they are limp. Add the stock and bring to a boil, simmer about 20 minutes until onions are cooked through. Add the asparagus pieces (not tips). One minute later, add the snow peas. Simmer for 7-8 minutes or until peas and asparagus are tender but still bright green. Quickly puree all the soup and strain out vegetable fibers. Return the strained soup to pot and reheat (keep below boil to maintain color). Correct for seasonings and ladle into serving bowls, garnish with tips and serve immediately. About 10 servings.