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Cream of Asparagus Soup
1 lb. (450 g) fresh asparagus spears
1 medium onion, diced
1 tablespoon (15 ml) butter
3 cups (750 ml) chicken stock
1 medium potato, peeled and diced
1 rib celery, chopped
1 sprig fresh thyme
1 cup (250 ml) heavy cream
Salt and freshly ground white pepper to taste
Soak and rinse asparagus. Remove top 1 inch (2 cm) of each spear, discard tough lower part, reserving middle portion of stalks. In a 3-quart (3 L) saucepan over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.
Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
Serves 4
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
