Asparagus Soup
Freeze the tough ends from the asparagus to use for making broth another day.
SERVES 6
INGREDIENTS
- 1 pound fresh asparagus
- 1 onion
- 5 cups Basic Chicken Broth
- ¼ cup butter
- ¼ cup flour
- White pepper
- 1 egg yolk
- ½ cup cream
Trim the tough ends from the asparagus and discard. Cut off the tips (do not discard) and slice the stalks. Chop the onion.
Put the asparagus tips in a saucepan with enough water to cover them. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Drain and set the asparagus tips aside.
Pour 2 cups of the broth into a pot and add the asparagus stalks; bring to a boil, reduce to a simmer, and cook for 10 to 12 minutes. Remove from heat and allow to cool slightly. Force the stalks through a sieve, or purée them in a blender or food processor.
In a large soup pot, melt the butter. Sauté the onion on medium for 3 minutes. Whisk in the flour and cook for 1 more minute, stirring constantly. Drizzle in the rest of the broth, continuing to whisk until it thickens. Add the asparagus purée and white pepper. Reheat.
In a bowl, whisk together the egg yolk and the cream. Ladle some of the hot soup into this bowl, stirring well to incorporate. Add this mixture to the soup pot with the asparagus in it. Stir on low heat until it thickens. Add the asparagus tips, reheating thoroughly, but not allowing the soup to boil.
Green Peas for Color
The oldest trick in the book: Since asparagus, broad beans, and some other green veggies fade when cooked in a soup, chefs sometimes add a cup of frozen peas to the hot soup just before puréeing it. It revives the soup's color and adds a touch of sweetness.
