Asparagus Soup Recipe
I can still smell the fresh flavour from the Asparagus Soup I had last evening. Was a treat to my taste buds and a filling appetizer. Seasoned with cream, chopped vegetables and chicken stock, asparagus soup brings a balanced list of ingredients. I loved this newly tested preparation and am positive that you can check on your skills as well.
Ingredients
1 pound asparagus, tough ends removed
2 cups loosely packed chopped red-leaf, escarole or any soft-leaf lettuce
4 green onions, chopped (white and some green)
1 garlic clove, minced
1 tablespoon minced fresh tarragon
2 tablespoons butter and/or rendered chicken fat
3 tablespoons rice flour
5 cups brown chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
2 teaspoons fresh lemon juice
Minced fresh parsley and or chives
Paprika
Directions
Cut tips from asparagus and set aside.
Cut stalks into 1-inch pieces and saute with lettuce, onions, garlic and tarragon in butter until soft and lightly browned.
Sprinkle with flour and cook, stirring, 2 minutes.
Stir in stock and cook until slightly thickened, then season with salt and pepper.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, or until asparagus is very soft.
Puree and reheat with cream; do not boil.
Add lemon juice and adjust seasonings with salt and pepper.
Garnish with parsley and paprika.
Cut stalks into 1-inch pieces and saute with lettuce, onions, garlic and tarragon in butter until soft and lightly browned.
Sprinkle with flour and cook, stirring, 2 minutes.
Stir in stock and cook until slightly thickened, then season with salt and pepper.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, or until asparagus is very soft.
Puree and reheat with cream; do not boil.
Add lemon juice and adjust seasonings with salt and pepper.
Garnish with parsley and paprika.
