Cream Of Asparagus Soup Recipe
Ingredients
4 cups chopped yellow onions, about 4 large onions
8 tablespoons (1 stick)sweet butter
2 quarts Chicken Stock thoroughly defatted
2 pounds asparagus
1/2 cup heavy cream or buttermilk (for cold soup)
Salt and freshly ground black pepper, to taste
Directions
Melt the butter in a large pot and simmer the onions until very soft and golden, about 25 minutes, stirring often.
Add the chicken stock and bring to a boil.
Meanwhile, trim the tips from the asparagus and reserve.
Cut about 1 inch from the butt ends of the asparagus spears; don t try to remove all of the tough parts, just the very woody ends.
Chop spears into 1/2 inch pieces and drop into the boiling chicken stock, cover, reduce heat, and simmer for 45 minutes, or until asparagus is very soft.
Force the soup, broth and all, through the medium disc of a food mill.
Return puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5 to 10 minutes.
Add the chicken stock and bring to a boil.
Meanwhile, trim the tips from the asparagus and reserve.
Cut about 1 inch from the butt ends of the asparagus spears; don t try to remove all of the tough parts, just the very woody ends.
Chop spears into 1/2 inch pieces and drop into the boiling chicken stock, cover, reduce heat, and simmer for 45 minutes, or until asparagus is very soft.
Force the soup, broth and all, through the medium disc of a food mill.
Return puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5 to 10 minutes.
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