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Category: Soups
Prep Time: Cook Time: Total Time:
1 1/2 lb fresh asparagus
6 cup homemade chicken stock
4 tbsp butter
4 tbsp flour
3 egg yolks
1/3 cup heavy cream
Sea salt and freshly ground white pepper to taste
Trim very end off of asparagus stalks, about 1/4 inch - this will eliminate toughest part of vegetable. Cut off head of each stalk and reserve. Cut stalks into pieces and combine with chicken stock in large saucepan. Bring to boil and cook over medium heat until tender, about 20 minutes. Strain cooked asparagus from stock, reserving cooking liquid. Puree asparagus in work bowl of food processor fitted with steel blade, until very smooth.
In clean saucepan, melt butter, add flour, and cook over low heat 1 minute, stirring constantly. Add cooking liquid and whisk until thickened. Add asparagus puree and continue cooking over low heat 10 minutes.
In saucepan full of rapidly boiling water, cook asparagus tips until just tender. Drain and refresh under ice water if you wish to hold them, or add to hot soup immediately.
If adding egg and cream liaison, beat together egg yolks and cream. Add about 1 cup of hot soup to this mixture, then add heated liaison to saucepan of hot soup. Gently heat soup, stirring constantly, until it thickens slightly. Do not overheat or the soup will scramble! Season with salt and white pepper. Serves 8-10
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ASPARAGUS SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
1 1/2 lb fresh asparagus
6 cup homemade chicken stock
4 tbsp butter
4 tbsp flour
3 egg yolks
1/3 cup heavy cream
Sea salt and freshly ground white pepper to taste
Trim very end off of asparagus stalks, about 1/4 inch - this will eliminate toughest part of vegetable. Cut off head of each stalk and reserve. Cut stalks into pieces and combine with chicken stock in large saucepan. Bring to boil and cook over medium heat until tender, about 20 minutes. Strain cooked asparagus from stock, reserving cooking liquid. Puree asparagus in work bowl of food processor fitted with steel blade, until very smooth.
In clean saucepan, melt butter, add flour, and cook over low heat 1 minute, stirring constantly. Add cooking liquid and whisk until thickened. Add asparagus puree and continue cooking over low heat 10 minutes.
In saucepan full of rapidly boiling water, cook asparagus tips until just tender. Drain and refresh under ice water if you wish to hold them, or add to hot soup immediately.
If adding egg and cream liaison, beat together egg yolks and cream. Add about 1 cup of hot soup to this mixture, then add heated liaison to saucepan of hot soup. Gently heat soup, stirring constantly, until it thickens slightly. Do not overheat or the soup will scramble! Season with salt and white pepper. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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