Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 This sounds luscious! I'm always ready for a new asparagus recipe Chelsea , " Nicole " <Colejil wrote: > > 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...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 Hi Chelsea! Glad I could help. Nicole , " chelsea_cheetah " <chelsea_cheetah wrote: > > > This sounds luscious! I'm always ready for a new asparagus recipe > Chelsea > > , " Nicole " <Colejil@> wrote: > > > > 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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