Ingredients:
2 pounds asparagus
4 tablespoons unsalted butter
2 medium onions, finely chopped
1 medium red waxy potato, peeled and sliced
6 cups chicken or vegetable broth
about 12 sprigs of parsley, tied up with spring
1/2 to 1 cup heavy cream
salt and freshly ground pepper, to taste
Notes:
Use white peppercorns if you are anal about having
black specks in your precious soup, as I am.
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Method:
1.In a large pot, bring about 4 quarts of water
to a boil.
2.Trim and discard the fibrous portion of the
asparagus, about 2 inches at the base.
Cut the asparagus tips and reserve.
Cut the asparagus stalks into 1 inch
segments and reserve.
3.Blanch the asparagus tips and stalks separately.
Cook the asparagus tips in the boiling water
for 2 to 3 minutes, until tender but still crisp.
Immediately rinse under cold running water
and reserve.Cook the asparagus stalks in the
boiling water for about 5 minutes. Immediately
rinse under cold running water and reserve.
4.In a medium pot, heat the butter over medium heat.
Add the chopped onions and sliced potatoes.
Saute for about 10 minutes while stirring
frequently, or until the onions turn translucent
(try not to let the onions or potatoes brown).
5.Add the asparagus stalks, the broth, and the
parsley. Simmer for about 15 minutes, until
the potatoes are thoroughly softened.
Remove and discard the tied-up bunch of parsley.
6.Puree the soup using a food mill, food processor,
or blender. Strain using a medium-mesh strainer.
7.To serve, heat the asparagus puree over low heat
and mix in the heavy cream. Season to taste with
salt and freshly ground pepper. Mix in the
asparagus tips just before serving.
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