Archive for Wednesday, May 7, 2008

Asparagus flavors spring soup

May 7, 2008


This delicious soup from McClatchy Newspapers takes advantage of the relatively low price this time of year for asparagus:

Cream of spring soup

1 1/2 pounds asparagus

4 cups chicken broth

Coarse salt

4 tablespoons unsalted butter

1/4 cup flour

White pepper

2 teaspoons each chopped chive, chervil and dill

2 tablespoons heavy cream


Snap the woody bottom off each asparagus stalk and discard. Clean stalks with a vegetable peeler. Trim off tips and set aside. Settle stalks in a large saucepan. Pour in broth. Bring to a boil, reduce heat, cover and simmer until very soft, 40-45 minutes. Don't be alarmed by long cooking time. It's necessary to a smooth soup. Meanwhile, drop asparagus tips into fast-boiling, lightly salted water and cook until bright green and just tender, 5 minutes. Drain and set aside. Blend: Using a food processor, immersion blender or the standard sort, swirl smooth broth and stalks. Keep warm. Thicken: In a large heavy saucepan melt butter. Add flour and whisk, without browning, 2 minutes. Pour in pureed stock all at once and bring to a boil. Cook over low heat until slightly thickened, 5 minutes. Season soup with salt, pepper and a squeeze of lemon. Stir in herbs, cream and reserved asparagus tips. Serves six.


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