smooth, velvety, delicious, and comforting
I recently found this recipe in a magazine from several years ago and since I love asparagus I was pretty certain I was going to have to try it. It did not disappoint me. I love the thick, creamy richness of the texture with tender asparagus tips and fresh cracked pepper. I served it last night with my Homemade Croutons. Aahhh, perfect!
It uses lots of veggies to give it great flavor and half-and-half for the the creamy richness. It was delicious!!
FOR THE SOUP BASE-
Cook, Puree, and Strain:
1 lb. fresh asparagus stems, (reserve the tips)
4 cups chicken or vegetable broth
2 cups leeks,trimmed, chopped, rinsed, (white and light green parts)
1½ cups red new potatoes, peeled and cubed
1 cup packed fresh parsley
½ cup celery, leaves and ribs, chopped
5 Tablespoons unsalted butter
Whisk in and Cook:
¼ cup all purpose flour
3 cups half-and-half
Add and Simmer:
Strained soup base
2 Tablespoons dry sherry
1 Tablespoon fresh lemon juice
Prepare the asparagus stems.
Cook stems and remaining vegetables, broth, and parsley over high heat. Bring to a boil, reduce heat, and simmer until vegetables are tender, 15 minutes.
Puree base in a blender until smooth.
Pour into a medium screen sieve.
Strain and set aside. Use a spatula to help the process along.
Melt butter in a stockpot over medium-low heat.
Whisk in flour and cook for 2 minutes, stirring constantly.
Stir in half-and-half. Simmer 4-5 minutes over medium heat, stirring constantly until thickened.
Add strained soup base, sherry, and lemon juice.
Steam asparagus tips for 3 minutes. Add to soup and season to taste with salt and pepper.
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