Cream of Asparagus Soup
- 6 pounds fresh asparagus
- 1 large onion
- 2 or 3 sticks (1/4 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
- 1/2 cup sherry (cream sherry is best), more or less to taste
- Salt and pepper to taste
- 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