User Tools

Site Tools



This shows you the differences between two versions of the page.

Link to this comparison view

recipes:cream_of_asparagus_soup [2019/10/26 22:08] (current)
Celti created
Line 1: Line 1:
 +====== Cream of Asparagus Soup ======
 +<block small rightalign>Credit: [[user:Celti]]</block>
 +===== Ingredients =====
 +  * 6 pounds fresh asparagus
 +  * 1 large onion
 +  * 2 or 3 sticks (¼ pound each) butter
 +  * ¾ cup white rice flour
 +  * 1 quart half-and-half, plus more to adjust thickness
 +  * 1 quart chicken stock, plus more to adjust thickness
 +  * ½ cup sherry (cream sherry is best), more or less to taste
 +  * Salt and pepper to taste
 +===== Preparation =====
 +  - Remove woody ends from asparagus, and remove and reserve tips.
 +  - Snap remaining asparagus into roughly 2-inch pieces.
 +  - Start 1 stick of butter melting in large heavy-bottomed pot or dutch oven.
 +  - Dice onion finely or puree in food processor and add to butter.
 +  - Once onion is golden and translucent, add asparagus to pot, and another stick of butter if the onion has absorbed it all.
 +  - Cover pot and sweat asparagus, stirring regularly, until tender and bulk has reduced.
 +  - While sweating the asparagus, in a large frying pan melt a stick of butter and build a roux with the rice flour.
 +  - Once the roux has reached a blonde colour, stir in the sherry and a cup or so of half-and-half to build a cream sauce, seasoning it with salt and pepper.
 +  - Once the asparagus is tender, add the cream sauce, chicken broth, and remaining half and half to the pot and puree the contents with an immersion blender.
 +  - Let the pot simmer for at least half an hour, or longer as wished to let the flavours meld.
 +  - While pot is simmering, lightly steam reserved asparagus tips in steamer or microwave.
 +  - Adjust thickness of soup as desired, and serve hot, topped with asparagus tips.
 +Serves 20 as a soup course, or eight as a main course.
recipes/cream_of_asparagus_soup.txt · Last modified: 2019/10/26 22:08 by Celti