10 May 2012

CREAMY ASPARAGUS SOUP

CREAMY ASPARAGUS SOUP
CREAMY ASPARAGUS SOUP
According to Wikipedia: 'The points d'amour ("love tips") [of asparagus] were served as a delicacy to Madame Pompadour.', grown in special green houses built by no other than Louis XV. So much for love... but what did they do with the remaining, not so much loved and now unsightly headless souls? Turned them into soup maybe. Notice, in honour of Madame Pompadour's 'love tips' the hearts on top of mine...  ;-)

Recipe based on: Deliah online: Asparagus Soup
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Makes 4 Portions for a light meal, or more as Appetizer:
900g asparagus, the small green ones are best
50g butter
1 medium onion, finely diced
1 slightly rounded Tbsp plain flour
1 liter hot chicken stock
150ml creme
salt
freshly milled black pepper

Wash and clean the asparagus. Large ones need to be peeled and ends cut off to remove the woody skin, small ones should be usable whole. To tell if an asparagus is wooden or not: all parts of the asparagus that can be cut with the metal back of the peeler are OK, the parts that the peeler cannot cut through need cutting off or peeling. 
CREAMY ASPARAGUS SOUP
Once peeled, cut the asparagus into app. 2.5 cm pieces. Keep some small asparagus, or asparagus tips for decoration. Cut the onions into small dice and prepare the chicken stock. 
CREAMY ASPARAGUS SOUP
Melt the butter in a large saucepan over gentle heat. Add the onion and cook for app. 5 mins, but avoid colouring. Add the asparagus and stir with the butter and onion then put on a lid and let them sweat for app. 1 min, stirring occasionally. Sprinkle over the flour and stir well. Add the chicken stock bit by bit, stirring after each addition until all the stock has been added. Season with salt and pepper, then let simmer on low heat, partially covered, for 20-25 mins. Let the soup cool a bit and then blend it. Season to taste and add the creme. Reheat gently for a view minutes, then serve, decorated with little cream swirls and asparagus tips.
CREAMY ASPARAGUS SOUP


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CREAMY ASPARAGUS SOUP      




Makes 4 Portions for a light meal, or more as Appetizer:

900g asparagus, the small green ones are best
50g butter
1 medium onion, finely diced
1 slightly rounded Tbsp plain flour
1 liter hot chicken stock
150ml creme
salt
freshly milled black pepper

Wash and clean the asparagus. Large ones need to be peeled and ends cut off to remove the woody skin, small ones should be usable whole. To tell if an asparagus is wooden or not: all parts of the asparagus that can be cut with the metal back of the peeler are OK, the parts that the peeler cannot cut through need cutting off or peeling. Once peeled, cut the asparagus into app. 2.5 cm pieces. Keep some small asparagus, or asparagus tips for decoration. Cut the onions into small dice and prepare the chicken stock. Melt the butter in a large saucepan over gentle heat. Add the onion and cook for app. 5 mins, but avoid colouring. Add the asparagus and stir with the butter and onion then put on a lid and let them sweat for app. 1 min, stirring occasionally. Sprinkle over the flour and stir well. Add the chicken stock bit by bit, stirring after each addition until all the stock has been added. Season with salt and pepper, then let simmer on low heat, partially covered, for 20-25 mins. Let the soup cool a bit and then blend it. Season to taste and add the creme. Reheat gently for a view minutes, then serve, decorated with little cream swirls and asparagus tips.
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