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recipe report - Asparagus Bisque

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Yum, yum yum, Deann! My asparagus is coming in full strength right

now. I will definitely try this.

 

¸.·´ .·´¨¨))

((¸¸.·´ .·´ -:¦:- Terri

-:¦:- ((¸¸.·´

 

 

 

On May 24, 2008, at 8:02 PM, Deann wrote:

 

> Thanks for the great sounding carrot soup recipe! I will have to

> try it soon.

> I am not much of a cook, but for some reason, do love to make

> homemade soups!

>

> Here is one of my newest recipes that is relatively easy (and

> delicious)

> (please forgive me if this is a repeat as I am pretty new to this

> group)

>

> Asparagus Bisque

>

> 2 pounds asparagus, ends trimmed

> 2 tablespoons butter (or substitute)

> 4 large shallots, finely chopped (about 1 cup)

> 1 clove garlic coarsely chopped

> 1 carton veggie broth (32 oz)

> 1/4 teaspoon ground black pepper (or to taste)

> 3/4 cups heavy cream or whipping cream (or substitute)

> 1 teaspoon snipped chives

>

> In a saucepan heat 2 inches salted water to boiling. Meanwhile cut

> asparagus tips diagonally into 2 inch pieces add to water and cook

> 2 minutes or just until tender-crisp. Drain and rinse w/ cold

> water. Set aside. Cut asparagus stems into 1 inch pieces

>

> In saucepan melt butter over low head add shallots, garlic and cook

> 8 - 10 minutes or until soft. Stir in uncooked asparagus, broth and

> pepper. Cover saucepan and heat to boiling over high heat. Reduce

> heat to low and simmer covered 10 minutes or until asparagus is

> very tender.

>

> In batches ladle asparagus mixture into blender, and blend until

> pureed. Return puree to saucepan, stir in cream and heat over low

> until heated through (do not boil).

> Serve w/ chives.

>

>

>

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