14
Directions
Snap off the tough stem ends from the asparagus spears. Cut the tips off 8 of the
spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-
inch pieces.
In a heavy soup pot over medium heat, melt the 4 Tbs. (1.2 stick) butter. Add the
onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4
minutes. Add the vermouth and cook until most of the liquid has evaporated. Add the
chopped asparagus and the 3 cups stock. Season with salt and pepper. Bring to a
simmer, and then reduce the heat to medium-low. Cover and cook until the
asparagus is tender, about 20 minutes.
Using the stick blender, puree the soup until smooth, about 2 minutes. Pass the soup
through a fine sieve into a clean saucepan. Stir in the cream plus more stock if
needed to reach the desired consistency. Season with salt and pepper. Set the pan
over low heat and reheat the soup to serving temperature.
In a small sauté pan over medium heat, melt the 2 tsp. butter. Add the reserved
asparagus tips and cook until just tender, about 2 minutes. Ladle the soup into
warmed bowls, garnish with the asparagus tips and serve immediately. Serves 4.
SERVICING THE APPLIANCE
There are no user serviceable parts in this appliance. If the unit is not operating
correctly, please check the following:
You have followed the instructions correctly
That the unit has been wired correctly and that the wall socket is switched on.
That the mains power supply is ON.
That the plug is firmly in the mains socket.
