1409 Chestnut Street, Atlantic, Iowa 50022
A Recipe From Barbara
Asparagus Cream Soup
1 tablespoon butter
2 pounds fresh asparagus
To make stock, melt butter in a large pot and then add the slices of carrot, onions, celery, and turnip. Cook over low heat, stirring occasionally and until the vegetables are soft. Add black pepper, fresh parsley, thyme, bay leaf, salt and hot water. Bring the vegetables to boil. Partially cover the pot with a lid, reduce heat to a simmer and cook for 2 hours. Strain the broth from the cooked vegetables. There should only be about 2 cups of broth left in the pot. Discard the cooked vegetables.
To make the asparagus soup, wash and trim the asparagus. Cut off 2 inches from the tips of the asparagus and put them aside for later use. Cut the stalks into 1-inch lengths.
Put the onion and asparagus stalks in a medium-sized pot. Add the strained stock and simmer over a low heat for 30 minutes. When these are tender, place in a blender and puree mixture until smooth. Set aside.
In the same medium pot add the 2 tablespoons of butter and melt. Add the flour slowly until a thick mixture starts to form. Thin this paste slowly with the cooled, pureed asparagus and mix well. Add 1/2 teaspoon salt and white pepper.
In a medium-sized bowl, beat the egg yolks and stir in the light cream. Stirring constantly, add 1 cup of the asparagus soup. Over a low heat, gently pour the egg and cream mixture into the stock while stirring constantly. Whisk the soup for 2 minutes. Do not allow it to boil or it will curdle.
Boil the 2 inch asparagus tips in another pot with 1/2 teaspoon of salt and 1 1/4 cup of water for 5 minutes or until they are tender then drain the tips.
Add the asparagus tips to the soup and serve.
Makes 4 servings.
This delicious soup is made with fresh asparagus, cream and eggs. The base is a home-made vegetable stock which should be cooked for at least 2 hours.