Cream of Asparagus PureeSubmitted by: REVELATIONGIRL
IntroductionRich, full asparagus flavored soup that can be made light. Soup can be served hot or cold. Rich, full asparagus flavored soup that can be made light. Soup can be served hot or cold.
Fresh Asparagus, about 2 pounds
-Cut off the bottom inch or so, the woody part and add to these ingredients in a 4 qt. pot:
1 onion, quartered
2 stalks of celery, broken
4-5 large carrots, roughly chopped
2 bay leaves
1 Tb. lemon thyme
1 Tb. tarragon
Simmer all for the broth. Can be done ahead. Strain.
Steam asparagus spears 6 minutes. From the tips, cut 3-1" pieces from the spears and reserve. Place remainder in food processor and puree.
Add the puree to the broth. Add the buttermilk, half and half and salt & freshly ground white pepper. Make a roux of the melted butter mixed with the flour, cooked for a few minutes. Thicken the soup and adjust the seasonings. Gently stir in the reserved tips & tender pieces.
Number of Servings: 16
Recipe submitted by SparkPeople user REVELATIONGIRL.