Sunday, January 9, 2011

Pureed Asparagus Garlic Butter Soup

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup heavy cream
3/4 pound fresh asparagus
2 cloves of minced garlic sauteed in 3 tablespoons of butter
 1 can of chicken broth stock, heated and boiling in a small pan
salt and pepper -- to taste
 Garnish 2 tablespoons of Italian Bread Crumbs fried in 1 tablespoon of butter
Shredded mozzarella

Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.

Set aside.

Wash asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount chicken stock until tender, about 8 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Place in food processor to puree, pulse to desired thickness, set this  aside. Add enough boiling water to cooking liquid to make 1 cup, (this has great flavor in the liquid) add white sauce and pureed asparagus and garlic butter. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces. Garnish with bread crumbs, shredded mozzarella and serve.
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