Asparagus Soup
2013-10-29 11:14:05
Serves 8
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 1 cup sliced yellow onions
- 3 Tbsp butter
- 2 lbs. Fresh green asparagus, washed and butts trimmed
- 2 qt. lightly salted boiling water
- salt
- 2 Tbsp flour
- freshly ground white pepper
- ½ cup heavy cream, cream fraiche or sour cream
Instructions
- Cook the onions and butter slowly in a saucepan until tender and translucent.
- Cut 2 ½ to 3” from the tips of the asparagus; drop them into the boiling water and boil for 3 minutes or until barely tender.
- Shock the asparagus in ice water and reserve the boiling liquid. Drain and reserve the tips.
- Chop the remaining stalks into ½” lengths and add to the onions with a sprinkle of salt. Cover and cook slowly 5 minutes.
- Stir in the flour and cook, stirring, 3 minutes more.
- Remove from heat and when the bubbling stops, blend in the hot asparagus cooking water. Simmer uncovered 25 to 30 minutes, or until tender enough to puree.
- Cut just the tips off of the remaining asparagus pieces and cut the tips in half. Add the lower parts of the tips to the soup and puree. Strain through a sieve to remove the fibers. Taste to correct the seasoning.
Notes
- To serve hot: Just before serving, reheat to a simmer and stir in the cream. Taste and correct seasoning. Garnish with tips.
- To serve cold: Chill uncovered. Stir in chilled cream or top with a dollop of cream fraiche or sour cream and asparagus tips.
Adapted from The Way to Cook
Adapted from The Way to Cook
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/