Ingredients
1 medium onion, peeled and sliced thin
2 tablespoons butter
2 teaspoons fresh minced garlic
1/2 pound asparagus
1/4 cup white wine
2 cups chicken broth
1/2 cup whipping cream (optional) I replace with Greek yogurt
1/2 pound baby spinach
salt and pepper to taste
Preparation
In a large pan, over medium-high heat, sauté the onions in butter until they start to caramelize. Season during this period to help extract liquid from the onions. Add garlic, stir in and sweat it, then deglaze with white wine and reduce the liquid. Add the chicken broth and cream (if using), bringing the mixture to a boil. Add asparagus and allow mixture to return to a boil. Transfer mixture to a blender, add the spinach leaves and blend until smooth. Discard the tough fibers left in the strainer. Season soup to taste with salt, pepper and a splash of sherry vinegar if it seems needed. Serves 4.
