Asparagus Soup

Asparagus is the most regal of vegetables and the treat of spring. Snap the woody bottom from the stalk wherever it wants to break. Asparagus helps the cook - wherever it wants to snap will be the right spot.

• 1 pound fresh asparagus
• 3 pints cold water
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup cold chicken broth
• 1 cup cold heavy cream
• 4 tablespoons sour cream
• 2 teaspoons corn starch (or potato starch)
• 1 egg yolk
• 1 tablespoon chopped parsley
• 5-6 tablespoons cold water
• salt and ground white pepper to taste

METHOD

Cut off asparagus heads with about 1/2 inch of stalk. Cook in 3 pints salted water for two minutes.

Remove with slotted spoon, and set aside, reserving liquid.

Cut remaining stalks into inch long pieces. Boil in reserved water until tender. Remove, still reserving liquid. Puree, using a food mill or food processor.

Melt butter. Whisk in flour and cook until golden brown. Whisk in 1 cup chicken broth and 1 cup cream, mix well and add around 2 pints reserved asparagus water along with asparagus puree. Put cooked asparagus heads into soup and bring to low boil.

In a small bowl mix sour cream, 2 teaspoons corn starch, egg yolk, chopped parsley with 5 tablespoons cold water until smooth.

Remove soup from heat and let sit for 4 - 5 minutes. Stir cream mixture to soup and stir to combine well. Return to heat and simmer over low heat. Do not boil.

Season with ground white pepper and salt.

Serves: 4 - 6

Contributor: Debbie Farrell

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