Spring asparagus soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Asparagus- 1 inch woody stems removed and discarded; cut into 1'' pieces |
| 1 | medium | White onion- dice into large pieces |
| 4 | ounces | Butter |
| 2 | quarts | Chicken or vegetable stock; heated to boil then set aside |
| 1 | pint | Heavy cream |
Directions
Sweat onions and butter in small stock-pot until translucent, add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar.
Simmer until tender, keeping asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth, add heavy cream while blending. Adjust salt, pepper, and sugar. Pass through a fine strainer or chinois. Serve immediately.
Recipe by: MAILING LIST 1995
Posted to recipelu-digest Volume 01 Number 441 by ctlindab@... on Jan 3, 1998