Wednesday, January 14, 2009

Asparagus soup, based on a recipe found on the internet and optimized by me


* 3 lbs asparagus (white preferred, green works too)
* 1 large yellow onion, chopped (white onion works too)
* 3 Tbsp unsalted butter
* 6 cups chicken broth (careful that it's not to salty!)
* 1 cup heavy cream (or more is always better...)
* Salt and pepper
* Nutmeg
* A great portion of love for your friends
* a spatula to defend the food against hungry kids. The bigger the better


1 Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces, discard the ends. If it's white asparagus peel it first and

2 Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

3 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Season with salt, pepper and nutmeg to taste. Drop tips in it and cook for another 5 - 6 minutes on low temperature. Keep warm till served and do not reheat it afterward!
(Hand blender works too, if you use a plastic cocktail blender let the soup cool for 5 - 10 minutes, with a glass blender rinse it under hot water for a couple of minutes)

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