CREAM OF ASPARAGUS SOUP
(
Printer Friendly Version )
WILLIAM PARKER
ccSCOOP Food Editor
Nothing says Spring better than this. A good baguette, some white wine, and you’ve got a great dinner à la française. Or serve as a first course for Easter dinner
What You’ll Need:
Large, heavy-bottomed saucepan
Food processor or blender
Potato peeler
Colander |
|
 |
2 cups sliced onions
5 tablespoons butter (2 softened)
2 pounds fresh asparagus
6 cups water
1 tablespoon salt
4 tablespoons flour
½ cup milk
⅔ cup heavy cream
3 egg yolks
White pepper
Salt
1. Melt 3 tablespoons butter in saucepan. Add sliced onions and cook for 10 to 12 minutes, until softened but not browned. Set aside.
2. Trim the ends off the asparagus (about ½ inch) and pare the bottom 2 to 3 inches of the stalk with a potato peeler. Wash in cold water. Remove the asparagus tips and set aside. Cut the reminder of the asparagus into 1-inch pieces.
3. In a separate pot, bring the water and the salt to a boil, and add the cut asparagus stalks. Boil gently, uncovered, for 5 minutes. Drain, reserving the water in a bowl.
4. Add the cooked asparagus to the onions, cover, and cook gently for 5 minutes.
5. Put reserved water back into the pot you used for boiling. Bring to a boil, and add the reserved asparagus tips. Cook until just tender, about 2 to 3 minutes, taking care not to overcook. Drain and reserve cooking water again.
6. Add 4 tablespoons flour to the onion/asparagus mixture, mix thoroughly, and cook for 2 minutes. Remove from heat and add asparagus-infused water, a cup at a time, stirring until thoroughly combined. When all the water has been added, cook slowly with the pot partially covered, stirring occasionally, for 25 minutes. During this cooking time, add ½ cup milk.
7. Slice asparagus tips into slivers, saving a few uncut for garnish.
8. Puree stewed asparagus in a food processor or blender.
9. In original saucepan, whisk together the egg yolks and the cream. Add asparagus puree to the cream mixture, a half cup at a time, whisking constantly, to temper. Then add remaining puree.
10. Add the slivered asparagus tips and bring to a simmer over medium-low heat. Add salt and white pepper to taste. Remove soup from heat and whisk in 2 tablespoons softened butter. Serve immediately.
Serves 4, or 8 as a first course
|
