| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | April 1995 | 1 | Servings | |
INGREDIENTS
| 3 | lb | Asparagus, ends and tips cut |
| off and reserved | ||
| separatelyand | ||
| stalks cut | ||
| crosswise into | ||
| 1-inch pieces | ||
| 2 1/2 | c | Water |
| 2 | Onions, chopped fine | |
| 1 1/2 | T | Unsalted butter |
| 2 | c | Chicken broth |
| 1/2 | c | Heavy cream |
| 1 1/2 | c | Packed fresh basil leaves |
| 1/2 | t | Salt |
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well. In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender. Basil cream: Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender puree mixture. Return basil cream to small saucepan and keep warm. Puree soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through. Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving. Makes about 7 cups. Gourmet April 1995 Converted by MC_Buster. Per serving: 889 Calories (kcal); 66g Total Fat; (62% calories from fat); 31g Protein; 57g Carbohydrate; 210mg Cholesterol; 2678mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 9 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 980
Calories From Fat: 604
Total Fat: 68.7g
Cholesterol: 208.8mg
Sodium: 2787.8mg
Potassium: 3675.8mg
Carbohydrates: 77.3g
Fiber: 44.5g
Sugar: 12.7g
Protein: 39.6g