Velvety Cream of Asparagus Soup
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  1. #1
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    Default Velvety Cream of Asparagus Soup

    Velvety Cream of Asparagus Soup

    2 lbs. fresh asparagus, trimmed
    OR
    2 10 oz. packages frozen asparagus, defrosted
    3 cups chicken stock
    1 cup heavy cream
    3 Tablespoons butter
    3 Tablespoons flour
    salt, white pepper and lemon juice to taste

    Put the asparagus in a large skillet(in one layer if possible) and pour the stock over them. Bring to a boil and cook gently for about 8 min. or until the stems are tender when pierced with a fork. Note, if you are using frozen asparagus, cut off and reserve the tips before cooking.

    Drain the asparagus and cut off the tips. Measure the stock ( you should have 3 cups) and add the cream to it.
    3. In a heavy saucepan, melt the butter and add the flour. Cook the butter/flour mixture (roux) over medium heat for 3 minutes or until the flour no longer has a pasty smell.
    Add the stock and cream and continue to cook over medium heat whisking constantly until the mixture thickens.
    Puree the asparagus stems and add to the sauce.

    Season to taste with salt, white pepper and drops of lemon juice.
    Add the reserved asparagus tips and reheat gently.

  2. #2

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    That sounds really good - thanks!

  3. #3

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    yummy thanks

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