Rich asparagus soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter |
| 2 | larges | Yellow onion, coarsely |
| Chopped | ||
| 4 | larges | Cloves garlic, coarsely |
| Chopped | ||
| 1½ | quart | Chicken stock |
| 3 | pounds | Asparagus |
| 1 | cup | Fresh parsley, stems removed |
| Chopped | ||
| 2 | mediums | Carrots, peeled and cut in |
| 1\" pieces | ||
| 8 | Fresh large basil leaves | |
| 1 | tablespoon | Dried tarragon |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | pinch | Cayenne |
| 1 | cup | Sour cream |
| 1 | cup | Ripe tomato, seeded and cut |
| Into small dice | ||
Directions
Melt the butter in a heavy large saucepan over low heat. Add the onions and garlic and cook uncovered until wilted, about 25 minutes.
Add the stock and heat to boiling. Trim the woody ends from the asparagus and cut the stalks into 1" pieces. Reserve the tips. Add the asparagus pieces, parsley, carrots, basil, tarragon, salt, pepper and cayenne to the stock. Reduce heat to medium-low and simmer covered until the vegetables are tender, about 50 minutes. Remove the soup from heat and let cool. Process in batches in a blender or food processor fitted with a stell blade until smooth. Strain the soup through a medium-size sieve to remove woody fibers. Return the strained soup to the pan, add the asparagus tips, and simmer over medium heat until the tips are tender, about 10 minutes. Ladle the soup into soup bowls. Dollop each serving with sour cream and sprinkle with diced tomato. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.
Submitted By TERRI WOLTMON On 04-22-95