1
3
6
2
1
1/2
1/2
2/3
1/4
2
ar
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#
c
oz
T
T
c
c
t
t
T
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Asparagus (1)
Stock (2)
Onion
Butter
Flour, all purp.
White Wine, dry
Whipping Cream
Salt
Pepper
Lemon Juice
Cream, Heavy
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As given, this recipe will serve 4 to 5 soup courses.
Do-Ahead - (1 hr for Veg, 4 hrs for Chicken
- 15 min work)
- Make Stock if you don't have it on hand (see
Note-2).
Prep (15 min)
- Break tough ends form ASPARAGUS. If very large, peel the
bottom third or so. Reserve all offcuts and peels.
- Cut Asparagus into about 1 inch lengths.
- In a saucepan, heat the STOCK. Stir in the tough ends and
any peelings. Bring to a boil and simmer 5 minutes or so. Strain
and discard the solids.
- Chop ONION fine.
- Squeeze Lemon Juice.
Run: - (55 min)
- In a saucepan large enough for the whole recipe, melt the
Butter over moderate heat and fry the Onion until
translucent, with no browning.
- Stir in chopped Asparagus. Cover and sweat over low
heat for about 10 minutes, stirring now and then.
- Sprinkle in 1 T Flour and fry stirring until cooked, but
not at all browned.
- Stir in Stock, a little at first, increasing a bit with
each addition until it is all in. Stir well with every addition.
- Stir in White Wine, Whipping Cream, Salt and
Pepper. Hold over low heat at a bare simmer, partially covered,
for about 15 minutes.
- Let the Soup cool a little, then run in a Blender until smooth.
- Clean the pan and return the soup to it. Bring up just to a bare
simmer. Adjust seasoning if needed. Stir in Lemon Juice and take off
the heat.
- Serve hot, garnished with droplets of Heavy Cream and a
grind of fresh Black Pepper. Note: the droplets of Cream
will mostly sink, but don't overdo it. They will soon rise to the
surface and spread out.
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