March 17, 2007
Cream of Asparagus Soup
You will need:: 2 servings
1 lb green asparagus
1/2 large onion, chopped
1 tbsp unsalted butter or olive oil
2 1/2 cups chicken broth or vegetable stock or 1 1/2 cup water.
1/2 cup milk
1/4 cup heavy cream
1/4 teaspoon fresh lemon juice.
Salt to taste
1. Cut the thick stalk tips from the asparagus and chop the rest of the stalk into 1 inch pieces. Cut and reserve a couple of the tips for garnish. Cook the tips in boiling water till tender and keep aside.
2. Cook onion in butter in a heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add the broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. Alternately, just use a pressure cooker and cook for one whistle.
3. Puree the soup in batches in a blender until smooth, transferring to a bowl and return to the pan. Use caution when blending hot liquids as they tend to splash. Stir in the milk, then add the cream and more broth to thin soup to desired consistency. Season with salt and pepper.
4. Add lemon juice after the soup is removed from the flame and has slightly cooled. Alternately, you could add a spoon of plain yogurt for the sourness. Garnish with asparagus tips.
This tastes the best when fresh and doesn't hold up well in the refrigerator.