MY COOKBOOK

MY COOKBOOK
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18.11.11

CREAM OF ASPARAGUS SOUP


My granddaughter called it velvet soup today. The flavor is as delicate as it looks. After tasting this, you may not want it from a can again.

1 pkg. fresh asparagus
3 cups chicken stock
3 Tbsp butter
3 Tbsp flour
1-1/2 cups milk
salt and pepper to taste
1/3 cup whipping cream

• Wash the asparagus, but do not remove the woody ends.
• Place the asparagus and the chicken stock in a medium sized pot.
• Bring to the boil.
• Reduce heat, cover pot and slowly simmer until asparagus is very tender.
• Meanwhile make a roux from 3 Tbsp butter and 3 Tbsp flour.
• Remove roux from heat and gradually stir in the cold milk. Set it aside.
• When the asparagus is tender, remove 1 cup of the asparagus and set it aside.
• Remove pot from heat and add the milk and roux mixture.
• In batches, put the pot’s contents in a blender or food processor.
• Puree the soup.
• After each batch is pureed, press it through a fine sieve and into a clean pot. This will remove all the unwanted fibers.
• When the entire soup has been pureed and put through the sieve, chop the reserved asparagus discarding the woody ends.
• Put the chopped asparagus pieces back into the pot.
• Bring to a boil and slowly simmer for a couple of minutes.
• Adjust the salt and add ground pepper to taste.
• Remove pot from heat and stir in the whipping cream.
• After you add the cream, do not let soup come to a boil. If you need to reheat, just until steam begins to rise from the surface.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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