| 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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