3 qt SAUCEPAN, SAMLL SKILLET, OR SAUTE SKILLET & FOOD PROCESSOR
- 2 lbs fresh asparagus
- 1 teaspoon salt
- 6 cups of chicken stock
- 3/4 heavy cream
- 9 tablespoons butter
- 6 tablespoons flour
- 2 tablespoons onion (#2 cone)
- dash of white pepper
- 2 egg yolks
Peel each asparagus stalk, removing skin and tough outer flesh. Cut stalks in ½” lengths and set aside.
Is saucepan, bring chicken broth to whistle with salt over moderate heat. Drop in asparagus and cook slowly 5 to 8 minutes or until just tender. Drain stock into bowl, reduce heat to low and set tips aside.
In same saucepan, melt 5 tablespoons butter over medium low heat. Stir in flour – stiring constantly for a minute or two. Do not brown. Remove from heat, cool slightly, pour in stock and whisk together until stock and roux are blended. Return to low heat – cook until soup base thickens and is perfectly smooth. Lower heat to simmer.
Stir in cut – up asparagus stalks and onions. Cover over medium heat for 3 minutes. Stir into soup base and cook over low heat.
Puree the soup through a food mill into mixing bowl and then through a fine sieve and back into the pan. Blend egg yolks and cream together in medium size mixing bowl, sing wire Whisk. Whisk in the pureed soup, a couple tablespoons at a time until fi cup has been added. Now whisk the warmed egg yolk and cream mixture into the soup. Bring to a boil and cook for 30 seconds, stirring constantly. Remove from heat and stir in 2 tablespoons butter. Season with salt and white pepper to taste. Add reserved asparagus tips to ladle soup into a tureen or serve individually.