Cream Of Asparagus Soup
By: Taylor Davies
Published: Sunday, December 6, 2009 - 10:39pm

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.

About


From The Silver Spoon cookbook.