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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great warm-weather soup. Serve as a first course for a dinner party or as the main course itself, along with a salad and some crusty rolls or bread. Originally from a July 1983 issue of Bon Appetit that featured New Soups for Summer . Chilling time is not included in prep time. Ingredients:
6 tablespoons unsalted butter (3/4 stick) |
4 cups asparagus, cut into 1 inch pieces (about 1 1/2 lbs.) |
2 cups green onions, cut into 1/2 inch pieces |
4 cups chicken stock or 4 cups broth |
1/4 cup dry sherry (optional) |
12 fresh asparagus spears (garnish) |
1 -2 cup half-and-half |
salt |
white pepper, to taste |
Directions:
1. Melt butter in heavy large saucepan over medium-high heat.
2. Add asparagus and onion and cook 5 minutes, stirring occasionally.
3. Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat.
4. Puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container.
5. Cover and chill several hours or overnight.
6. Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry.
7. To serve, add half and half to soup to desired consistancy.
8. Season with salt and white pepper.
9. Garnish each serving with 2 asparagus spears and serve.
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