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Thread: REC: Cream of Asparagus Soup

  1. #1
    Wayne Boatwright Guest

    Default REC: Cream of Asparagus Soup

    Picked up 5 pounds of beautiful medium thick asparagus at lunchtime today
    for $1.50/lb., so decided on Cream of Asparagus Soup for supper.

    This is a recipe modified from one on Epicurious. I served it with
    garlic-butter broiled slices of a bagette.


    2 pounds green asparagus
    1 large onion, chopped
    3 tablespoons unsalted butter
    5 cups chicken broth
    1 cup heavy cream
    juice of half a lemon
    gratings of parmesan cheese

    Cut tips from asparagus and reserve.

    Cut all remaining asparagus into 1/2-inch pieces.

    Cook onion in 2 tablespoons butter in a 4-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 5 cups broth and
    simmer, covered, until asparagus is very tender, 15 to 20 minutes.

    While soup simmers, sauté reserved asparagus tips in butter until just
    tender.

    Purée soup in batches in a blender until smooth, transferring to a bowl,
    and return to pan. Stir in cream, then add more broth to thin soup to
    desired consistency. Season with salt and pepper. Bring soup to a boil and
    whisk in remaining tablespoon butter.

    Add lemon juice and and all but a handful of reserved asparagus tips,
    stirring gently to combine. Garnish each bowl with remaining asparagus
    tips and a good grating of paremesan.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  2. #2
    Omelet Guest

    Default Re: REC: Cream of Asparagus Soup

    In article <[email protected] 7>,
    Wayne Boatwright <[email protected]> wrote:

    > Picked up 5 pounds of beautiful medium thick asparagus at lunchtime today
    > for $1.50/lb., so decided on Cream of Asparagus Soup for supper.
    >
    > This is a recipe modified from one on Epicurious. I served it with
    > garlic-butter broiled slices of a bagette.
    >
    >
    > 2 pounds green asparagus
    > 1 large onion, chopped
    > 3 tablespoons unsalted butter
    > 5 cups chicken broth
    > 1 cup heavy cream
    > juice of half a lemon
    > gratings of parmesan cheese
    >
    > Cut tips from asparagus and reserve.
    >
    > Cut all remaining asparagus into 1/2-inch pieces.
    >
    > Cook onion in 2 tablespoons butter in a 4-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 5 cups broth and
    > simmer, covered, until asparagus is very tender, 15 to 20 minutes.
    >
    > While soup simmers, sauté reserved asparagus tips in butter until just
    > tender.
    >
    > Purée soup in batches in a blender until smooth, transferring to a bowl,
    > and return to pan. Stir in cream, then add more broth to thin soup to
    > desired consistency. Season with salt and pepper. Bring soup to a boil and
    > whisk in remaining tablespoon butter.
    >
    > Add lemon juice and and all but a handful of reserved asparagus tips,
    > stirring gently to combine. Garnish each bowl with remaining asparagus
    > tips and a good grating of paremesan.


    Saved, thanks! I bought some Asparagus for $2.00 per lb. yesterday and
    this sounds like a good way to use it, altho' for asparagus, I tend to
    substitute Shallots for onions as they are milder.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    "We're all adults here, except for those of us who aren't." --Blake Murphy

  3. #3
    Jean B. Guest

    Default Re: REC: Cream of Asparagus Soup

    Wayne Boatwright wrote:
    > Picked up 5 pounds of beautiful medium thick asparagus at lunchtime today
    > for $1.50/lb., so decided on Cream of Asparagus Soup for supper.
    >
    > This is a recipe modified from one on Epicurious. I served it with
    > garlic-butter broiled slices of a bagette.
    >
    >
    > 2 pounds green asparagus
    > 1 large onion, chopped
    > 3 tablespoons unsalted butter
    > 5 cups chicken broth
    > 1 cup heavy cream
    > juice of half a lemon
    > gratings of parmesan cheese
    >
    > Cut tips from asparagus and reserve.
    >
    > Cut all remaining asparagus into 1/2-inch pieces.
    >
    > Cook onion in 2 tablespoons butter in a 4-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 5 cups broth and
    > simmer, covered, until asparagus is very tender, 15 to 20 minutes.
    >
    > While soup simmers, sauté reserved asparagus tips in butter until just
    > tender.
    >
    > Purée soup in batches in a blender until smooth, transferring to a bowl,
    > and return to pan. Stir in cream, then add more broth to thin soup to
    > desired consistency. Season with salt and pepper. Bring soup to a boil and
    > whisk in remaining tablespoon butter.
    >
    > Add lemon juice and and all but a handful of reserved asparagus tips,
    > stirring gently to combine. Garnish each bowl with remaining asparagus
    > tips and a good grating of paremesan.
    >


    That sounds tasty--and unusual with the lemon and parmesan cheese.
    Saved. Thanks.

    --
    Jean B.

  4. #4
    Wayne Boatwright Guest

    Default Re: REC: Cream of Asparagus Soup

    On Tue 30 Mar 2010 08:16:33a, Jean B. told us...

    > Wayne Boatwright wrote:
    >> Picked up 5 pounds of beautiful medium thick asparagus at lunchtime
    >> today for $1.50/lb., so decided on Cream of Asparagus Soup for supper.
    >>
    >> This is a recipe modified from one on Epicurious. I served it with
    >> garlic-butter broiled slices of a bagette.
    >>
    >>
    >> 2 pounds green asparagus
    >> 1 large onion, chopped
    >> 3 tablespoons unsalted butter
    >> 5 cups chicken broth
    >> 1 cup heavy cream
    >> juice of half a lemon
    >> gratings of parmesan cheese
    >>
    >> Cut tips from asparagus and reserve.
    >>
    >> Cut all remaining asparagus into 1/2-inch pieces.
    >>
    >> Cook onion in 2 tablespoons butter in a 4-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 5 cups
    >> broth and simmer, covered, until asparagus is very tender, 15 to 20
    >> minutes.
    >>
    >> While soup simmers, sauté reserved asparagus tips in butter until just
    >> tender.
    >>
    >> Purée soup in batches in a blender until smooth, transferring to a
    >> bowl, and return to pan. Stir in cream, then add more broth to thin
    >> soup to desired consistency. Season with salt and pepper. Bring soup to
    >> a boil and whisk in remaining tablespoon butter.
    >>
    >> Add lemon juice and and all but a handful of reserved asparagus tips,
    >> stirring gently to combine. Garnish each bowl with remaining asparagus
    >> tips and a good grating of paremesan.
    >>

    >
    > That sounds tasty--and unusual with the lemon and parmesan cheese.
    > Saved. Thanks.
    >


    You're welcome!

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


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