Cream of asparagus soup

Cream of asparagus soup

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by Ashley McGee

WCNC.com

Posted on February 11, 2014 at 10:11 AM

Updated Tuesday, Feb 11 at 3:18 PM

Cream of Asparagus Soup
(Makes ½ gallon)
Equipment:
Large soup or stock pot
Wooden spoon
Blender
Strainer or chinois mousseline
3-quart sauce pan
Small sauté pan or sauce pan to sauté or blanch the asparagus tip garnish

Ingredients:
4 oz. whole unsalted butter
2 oz. celery, small dice
8 oz. onion, small dice
2 pounds asparagus, cut in small pieces, first removing and discarding woody ends, and
reserving 1 cup of tips for garnish at the end – so probably 3 bunches of asparagus
when purchasing.
¼ cup flour
2 quarts (64 ounces) chicken or vegetable stock, preferably low sodium or homemade
1 bay leaf
1 tbsp. kosher salt
2 tsp. white pepper
1 cup heavy cream
(may need more salt and pepper to adjust seasonings at the end)

Garnish:  1 cup asparagus tips, either blanched briefly in salted water or quickly sautéed in melted butter, seasoned with salt and pepper
Freshly snipped chives (optional)

Method of Preparation:

First, wash and trim the asparagus of all woody stems, making sure to reserve the 1 cup of asparagus tips for garnish later.  Chop all vegetables, including asparagus into small diced pieces.  In large stock pot, melt the butter.  Sauté the onions and celery in the butter until the onions are translucent.  Add the chopped asparagus and cook for about 5 more minutes.  Season with the salt and white pepper.  Singer (which means dust all over with the flour), to make a roux, stirring constantly with the wooden spoon.  Add the chicken stock to slowly incorporate, mixing constantly with the wooden spoon so the mixture remains smooth and not lumpy.  Add bay leaf.  Cook at a simmer or slight boil for 15 to 20 minutes on medium heat, stirring occasionally so that it does not stick to the bottom of the pan.  Vegetables should be tender, and starchy, floury taste of the roux should be totally cooked away.  Remove the bay leaf.  Carefully blend in blender until very smooth (hot liquids tend to be under pressure, so keep lid on blender to avoid burns!)  Strain puréed mixture into sauce pan.  Add cream and simmer 5 minutes.  Adjust seasonings with salt and pepper if needed.  If mixture is too thick, thin with more stock or water.  Blanch or sauté asparagus tip garnish.  Snip or finely mince the chives.  Warm soup bowls in the oven.  Serve soup hot with garnishes. 

 

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