Asparagus Sweet Onion Bisque
Recipe by Bluegrass Grill
Yield: 10-12 servings
1 pound asparagus, tough ends
trimmed and discarded
2 large Vidalia onions, rough chopped
1 russet potato, peeled and rough chopped
1 cup half-and-half or to taste
1 cup grated Gruyère cheese
2-3 tablespoons sherry or to taste
salt and pepper to taste
smoked paprika as needed for garnish
Trim tender tips from asparagus, lightly steam and set aside. Rough chop remaining stalks and place in large pot with onions, potato and 8 cups water. Bring to a boil and simmer until vegetables are soft. Turn off heat.
Using an immersion blender, purée mixture until very smooth. Turn heat to medium-low and add half-and-half, cheese and sherry. Stir to combine and season to taste with salt and pepper. To serve, top each bowl with some of the lightly steamed asparagus tips and a dash of smoked paprika.
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