Cream of Asparagus Soup from “The Wonderful World of
Cooking” by Edward Harris Heth
Funny how we go through life and things will change. As a child I hated asparagus and for years I
would not even consider the nasty looking stuff. But about three years ago I
relented and tasted a piece of grilled asparagus. Well let me tell you.. it was a tasty treat!
Since then, I have explored various ways of using asparagus and when I saw this
recipe in Mr. Heth’s book, I just had to try it, and to my delight it was delicious!
Just one more reminder that if we allow for growth in life,
we can discover joy in unexpected places.
Cream of
Asparagus Soup
1 pound of
fresh asparagus
1 quart
chicken stock
¼ cup
shredded spinach leaves
4 fresh
tarragon leaves
1 stalk of
parsley minced
1/8 teaspoon
ground coriander
4 scallions
(I used a 1/3 cup minced red onion instead)
2 tablespoons
butter
1 tablespoon
flour
1 cup light
cream
1 egg yolk
Rinse and
dry the asparagus and then snip the tops off about two inches long. Then trim the very bottom off the remaining
stalk. Steam the tips for about 8
minutes and then set aside to cool.
Place the
next five ingredients in a stock pot along with the asparagus stems. Bring to a boil. Reduce the heat and simmer about 25 minutes.
Fry the
scallions (or onions) in the butter until just browned, then stir in
flour. Add this to the stock pot
stirring it in well.
Simmer for
another ten minutes and then, using a emersion wand, puree till smooth.
Cream the
egg yolk and light cream together and blend into the pureed stock in a thin
ribbon. Heat gently, but do not allow it
to boil. Now add the steamed tips.
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