Thread: 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

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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.

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