Chilled Asparagus Soup
Saturday, January 21, 2012
January is soup month and I made this soup which is pretty good.The recipe comes from "The Soup Bible". I used canned asparagus instead (to force myself to use it) and I have been eating it hot, which is just as good.
Ingredients (serves 6)
2 pounds fresh asparagus
4 tablespoons butter/olive oil
1 and 1/2 cups sliced leeks or scallions
3 tablespoons all purpose flour
6 and 1/4 cups chicken stock or water
1/2 cup light cream or plain yogurt
1 tablespoon chopped fresh tarragon or chervil
salt and freshly ground black pepper
1. Cut the top 2 1/2 inches off the asparagus spears and blanch the tips in boiling water for 5-6 minutes until tender. drain thoroughly. Cut each tip into 2-3 pieces and set aside.
2. Trim the ends of the stalks, remove any brown or woody parts. Chop the stalks into 1/2 inch pieces.
3. Heat the butter or oil in a heavy bottomed saucepan. Add the sliced leeks or scallions and cook over low heat for 5-8 minutes until soft but not brown. Stir in the chopped asparagus stalks, cover and cook for 6-8 minutes longer until the stalks are tender.
4. Add flour and stir well to blend. Cook for 3-4 minutes, uncovered, stirring occasionally.
5. Add stock or water. Bring to a boil, stirring frequently. Lower the heat and simmer for 30 minutes. season with salt and pepper.
6. Puree the soup ina food processor or food mill (I used my blender). if necessary, strain it to remove any coarse fibers. Stir in the asparagus tips, most of the cream or yogurt, and the herbs. Chill well. Stir before serving and check the seasoning. Garnish each bowl with a swirl of cream or yogurt.