Cream Of Asparagus Soup


Photo: flickr user Flare

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From The Silver Spoon cookbook.

Yield:

4

Added:

December 6, 2009

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Ingredients

1 pound 5 ounces green asparagus, spears, trimmed
1/4 cup butter
1 onion, thinly sliced
2 tablespoons all-purpose flour
cup scant ½ white wine
4 cups vegetable stock
3 cups heavy cream
salt and pepper

Preparation

1
Cutt of and reserve the asparagus spears and chop the stems.
2
Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened.
3
Add the asparagus stems and cook for a few minutes, then sprinkle with the flour, stir well and pour in the wine and stock.
4
Season with salt and pepper and cook over low heat, stirring frequently, for 30 minutes. Transfer to a food processor and process to a puree.
5
Bring 1 1/2 cups water to a boil in a pan and parboil the asparagus spears for 2 minutes.
6
Pour the puree into a clean pan and reheat. Drain the asparagus spears and add to the soup with the cream. Serve in individual soup plates.

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