recipes:soup:cream_of_asparagus_soup
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recipes:soup:cream_of_asparagus_soup [2015/11/27 18:05] – Celti | recipes:soup:cream_of_asparagus_soup [2019/10/26 22:04] (current) – removed Celti | ||
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- | ====== Cream of Asparagus Soup ====== | ||
- | ===== 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, | ||
- | * 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, | ||
- | - 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. | ||
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- | Serves 20 as a soup course, or eight as a main course. |