MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Asparagus Soup
Categories: Vegetables, Poultry, Herbs, Dairy
Yield: 3 Servings
2 lb Asparagus; trimmed of woody
- stem bottoms if present
1 lg Yellow onion; chopped
1 ts Minced garlic
+=OR=+
1 tb Minced green garlic
3 tb Butter
4 c Chicken broth
1 c Water
2 Sprigs fresh thyme
1 Bay leaf
1/4 c Chopped fresh parsley
1/4 c Heavy cream
+=OR=+
1/4 c Full-fat sour cream
1 tb Dry vermouth
+=OR=+
1 tb Version *
1 ts Lemon juice
1/2 ts Black pepper; or more
1 ts Salt; or more
* Version is a non-alcoholic vermouth substitute made
with a blend of spices such as cloves, cinnamon, ginger,
and citrus, to mention a few. The drink is naturally
sweet because of the combination of ingredients and
natural sugars that are generally digested during
fermentation.
Cut tips from the asparagus 1 1/2" from top and reserve.
Chop the rest of the asparagus stalks in 1/4" rounds.
SAUTE ONIONS, GARLIC: Melt the butter in a 4 to 5 quart
pot on medium heat. Add the onions and cook until
translucent, about 5 minutes.
Add the garlic (or green garlic) and cook a minute more.
ADD ASPARAGUS: Add the chopped asparagus (not the spear
tips) to the onions. Sprinkle with salt and pepper to
taste. Cook another 5 minutes.
Add the broth, water, thyme sprigs and bay leaf to the
pot. Increase the heat to a boil, then reduce to a
simmer. Simmer, covered, until the asparagus are tender,
about 10 minutes.
At the end of cooking, stir in the chopped parsley.
BLANCH ASPARAGUS TIPS: While the soup is cooking, blanch
the asparagus tips in a small pot of boiling, salted
water, until the tips are just tender, about 2-4 minutes,
depending on the size of the asparagus.
Drain. Rinse with cool water to stop the cooking. Set
aside.
PUREE THE SOUP: Remove bay leaf and thyme sprigs. Use
either an immersion blender or an upright blender
(working in batches) to puree the soup. If you use an
upright blender, work in small batches, fill no more than
a third the blender bowl at a time, and hold down the lid
while blending.
For a creamy texture, if you want, press the pureed soup
through a sieve or food mill.
Stir in cream, vermouth, lemon juice: Stir in the cream
(or full-fat sour cream). Stir in the vermouth and lemon
juice. Season with salt and pepper to taste.
Garnish with asparagus tips.
RECIPE FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
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... Horseradish sauce is 20% roots, 80% concentrated sulphuric acid.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)