Post by Hellonlinks on Jan 1, 2006 17:39:51 GMT -4
CREAMY ASPARAGUS SOUP
INGREDIENTS:
2 pounds thin, young asparagus
2 cups low-salt chicken broth (canned is fine)
2 cups heavy cream
1/4 cup chopped chervil or parsley, finely chopped
salt and pepper to taste
nutmeg
DIRECTIONS:
Snap tough ends off the asparagus and cook the spears in boiling salted water until tender, about 5 minutes. Drain.
Reserve four tips for garnish and purée the remaining asparagus in a food processor. Strain. Heat the asparagus puree over low heat. Add stock, cream and chervil or parsley. Heat and season with salt, white pepper and nutmeg.
Ladle into bowls and top each serving with a reserved asparagus tip.
Yield: 4 Servings
INGREDIENTS:
2 pounds thin, young asparagus
2 cups low-salt chicken broth (canned is fine)
2 cups heavy cream
1/4 cup chopped chervil or parsley, finely chopped
salt and pepper to taste
nutmeg
DIRECTIONS:
Snap tough ends off the asparagus and cook the spears in boiling salted water until tender, about 5 minutes. Drain.
Reserve four tips for garnish and purée the remaining asparagus in a food processor. Strain. Heat the asparagus puree over low heat. Add stock, cream and chervil or parsley. Heat and season with salt, white pepper and nutmeg.
Ladle into bowls and top each serving with a reserved asparagus tip.
Yield: 4 Servings