INGREDIENTS

INSTRUCTIONS

FOR BASIL CREAM
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; 12 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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