上海的天氣已經(jīng)變的又悶又熱了，連平時最愛的吃飯時間都變的興趣缺缺。奶油？太濃，太膩，蘆筍？興趣一般。那如果是奶油白蘆筍湯呢，鮮香的奶油沒有甜膩感，還給蘆筍帶來了香甜的氣息，不失為一個很好的搭配啊~

Ingredients:

1 Onion, chopped
1個洋蔥，切碎

1 tbsp Butter
1大勺黃油

450 g White asparagus, peeled and cut into 2 inch pieces
白蘆筍，削皮切成2寸塊

600 ml Vegetable stock
600ml蔬菜湯

100 ml White wine
100ml白葡萄酒

60 ml 15% Cream
15%奶油

Salt and freshly mulled white pepper
適量食鹽和鮮磨白胡椒

Method:

1. Saute the onion in the butter until soft in a large saucepan. Add the pieces of asparagus, except the tips, and cook for 5 minutes. Add in vegetable stock and white wine. Simmer until the asparagus is tender, 20-25 minutes.
洋蔥入大湯鍋用黃油炒軟。除了蘆筍尖，將余下的白蘆筍塊放入鍋里煮5分鐘。倒入蔬菜湯和白葡萄酒。煮20-25分鐘直到蘆筍軟嫩。

2. Blend the soup with a handheld blender until smooth. Add the reserved asparagus tips and cook for 5 more minutes until tender. Adjust the heat to low. Add in cream and season with salt and white pepper to taste.
將材料連湯打成泥，放入預(yù)留的蘆筍尖煮熟，大概5分鐘?；鸷蛘{(diào)低，倒入奶油，加鹽和白胡椒粉調(diào)味。

3. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chives and drizzle with a little of olive oil
.
均勻加熱后勺入碗里，淋上一點點橄欖油即可食用。