Asparagus Soup
From noir 16 years ago
Ingredients
- 3 tablespoons butter shopping list
- 1½ cups coarsely chopped shallots (about 6 large) shopping list
- ½ teaspoon dried thyme shopping list
- 3 tablespoons all-purpose flour shopping list
- 3 pounds asparagus, trimmed and cut into 1-inch pieces shopping list
- coarse salt shopping list
- 1/3 cup heavy cream shopping list
- 2 to 3 tablespoons fresh lemon juice shopping list
How to make it
- In a large (4-quart) saucepan, melt the butter over medium heat.
- Add the shallots and thyme; cook until the shallots are soft, about 5 minutes.
- Add the flour; cook until incorporated, stirring constantly, about 1 minute.
- Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
- Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
- Working in batches, purée the soup in a blender until very smooth.
- To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel.
- If serving right away, stir in the cream and lemon juice.
The Rating
Reviewed by 6 people-
I loved how this tasted! *wink*
pink
in USA loved it
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This is great!
smooch
in America loved it
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Like it!
shuga
in United States loved it
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