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Cream of Asparagus Soup

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cream of asparagus soup

Utensils:

3 qt SAUCEPAN, SAMLL SKILLET, OR SAUTE SKILLET & FOOD PROCESSOR
Serves 4-6
 

Ingredients:

  • 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

Directions:

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.
 
 

Categories:
MDR Healthy Cooking
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