Spring Asparagus Soup Source: chef and author Wolfgang Puck/1996 8-10 servings
4 lb. asparagus- 1 inch woody stems removed and discarded, cut into 1'' pieces 1 medium white onion- dice into large pieces 4 oz. butter 2 qt. chicken or vegetable stock, heated to boil then set aside 1 pint heavy cream Sweat onions and butter in small stock-pot until translucent, add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar. Simmer until tender, keeping asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth, add heavy cream while blending. Adjust salt, pepper, and sugar. Pass through a fine strainer or chinois. Serve immediately. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
