4 Tb butter
About 2 lbs.
fresh green asparagus
6 cups water
2 tsp salt
4 Tb flour
1 cup milk
2/3 cup
heavy cream
3 egg yolks
Salt and
white pepper to taste
4 Tb soft
butter
(The onions were already cooking when the rest of the ingredients posed for this picture!)
A 3-quart
heavy bottomed stainless saucepan with cover
Slotted
spoons
Vitamix
A 3-quart
bowl
Wire whip
Cook onions
slowly in the butter for 10 minutes, until tender but not browned. Set aside.
Slice ¼ - ½ inch
off the butt end of each asparagus. Peel skin from the butt ends up to where
the green begins and remove scales. Wash thoroughly in warm water. Cut the tops
3 inches long and set aside. Cut lower part of the stalks into ¾-inch crosswise
pieces.
After the
stalks and onions have stewed together for 5 minutes, uncover the pan, stir in
the flour to mix thoroughly and cook slowly, stirring, for 1 minute to cook the
flour. Remove from heat and blend in about half a cup of the hot blanching
water. Gradually stir in the rest of the water, being sure not to add any sand
that may have settled to the bottom of the pan. Simmer slowly, partially
covered, for about 25 minutes or until the stalks are very tender. Stir in the
milk.
Line up the
blanched asparagus tops and cut the tip ends into ¼-inch crosswise slices;
reserve as a garnish.
Puree the rest of the tops and the soup base in the
vitamix, pouring the puree into the bowl. If need to, pass the puree through a
sieve to strain out any fibers.
Pour the cream into the saucepan, blend in the
egg yolks with a wire whip.
By driblets, beat in about 2 cups of the hot soup.
The soup may
be prepared up to this point, cooled and then covered and refrigerated.
Shortly
before serving, set over moderate heat and stir slowly with a wooden spoon,
reaching all over the bottom of the pan until sop comes almost to the simmer. Remove
from heat carefully correct seasoning and stir in the soft butter, a tablespoon
at a time. Serve immediately.
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