Asparagus Soup #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Fresh asparagus washed and tough/dry ends removed,
1/4 cup: , (1/2 stick) unsalted butter
1 cup: Carefully washed and chop leeks white part only,
1/2 cup: Chopped onion,
1/2 cup: Chopped celery,
1 small: Baking potato, (about 1/2 lb) peeled and cubed
3 1/2 cup: Chicken stock,
1 tsp: Lemon juice,
Salt and pepper to taste,
Paprika, optional
1/2 cup: Half-and-half,
Creme fraiche/whipped cream for garnish,
Directions:
Snap off asparagus tips and set the stalks aside. Melt butter in a
deep skillet with a cover. Add asparagus tips, onion, leeks, celery
and potato. Cover lightly and cook over the very lowest heat until
vegetables are soft, 20 minutes or more.
Meanwhile, place chicken stock in a large saucepan with the
reserved asparagus stalks, cut into large pieces. Bring to a boil and
simmer, covered tightly, for about 30 minutes. Discard stalks and set
stock aside.
In a food processor, puree softened vegetables and add to the
asparagus stock. Season with lemon juice, salt, white pepper and
paprika, if desired. Allow to cool and refrigerate. Stir in
half-and-half and serve garnished with a dollop of creme fraiche or
whipped cream and a sprinkling of paprika, if desired.
Source from luhu.jp
deep skillet with a cover. Add asparagus tips, onion, leeks, celery
and potato. Cover lightly and cook over the very lowest heat until
vegetables are soft, 20 minutes or more.
Meanwhile, place chicken stock in a large saucepan with the
reserved asparagus stalks, cut into large pieces. Bring to a boil and
simmer, covered tightly, for about 30 minutes. Discard stalks and set
stock aside.
In a food processor, puree softened vegetables and add to the
asparagus stock. Season with lemon juice, salt, white pepper and
paprika, if desired. Allow to cool and refrigerate. Stir in
half-and-half and serve garnished with a dollop of creme fraiche or
whipped cream and a sprinkling of paprika, if desired.
Source from luhu.jp