| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | New, Text, Import | 8 | Servings | |
INGREDIENTS
| 4 | lb | Asparagus- 1 inch woody stems removed and discarded; cut into 1'' pieces |
| 1 | md | White onion- dice into large pieces |
| 4 | oz | Butter |
| 2 | qt | Chicken or vegetable stock; heated to boil then set aside |
| 1 | pt | Heavy cream |
INSTRUCTIONS
Sweat onions and butter in small stock-pot until translucent, add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar. Simmer until tender, keeping asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth, add heavy cream while blending. Adjust salt, pepper, and sugar. Pass through a fine strainer or chinois. Serve immediately. Recipe by: MAILING LIST 1995 Posted to recipelu-digest Volume 01 Number 441 by ctlindab@mail1.nai.net on Jan 3, 1998
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