Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 this recipe may change your mind about asparagus:) Asparagus Soup 1 lb asparagus 1.5 oz butter 6 shallots, sliced (I used a bag of two) ..5 oz flour 2.5c stock 1Tbsp lemon juice salt and pepper 1c milk ..5c single cream (couldn't find this so I skipped it) 2tsp fresh chervil (not sure about this either, used parsley) Trim stalks if necessary. Cut 1.5 " off top of half the stalks for garnish (set aside). Slice remaing asparagus (making circles). Melt 1oz butter on lg saucepan and gently fry sliced shallots for 2-3 mins, until soft but not brown - stirring occasionally. Add sliced asparagus and fry over gentle heat fpr 1 min. Stir in flour, cook 1 min. Stir in stock, lemon juice, and season to taste (s+p). Bring to boil and simmer partially covered 15-20 mins until asparagus is tender. Cool slightly and then put in food processor. Press puree through a sieve placed over a clean saucepan. Add milk by pouring and stirring it through the sieve witht he asparagus so as to extract the maximum amount of puree. Melt remaing butter and fry reserved asparagus tips gently 3-4 mins to soften. Heat soup gently 3-4 mins. Stir in cream and tips with chervil. This soup was unbelievable, I wish I could find the other ingredients, but I didn't miss them. This is much better than the usual asparagus drowned in butter or hollandaise. The lemon gives it a nice fresh taste. Quote Link to comment Share on other sites More sharing options...
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