untried new
Asparagus Soup
Ingredients
1 lb young asparagus, for garnish
3 Tbl butter, divided
6 shallots, sliced
1 Tbl all-purpose flour
2 1/2 cups vegetable stock
1 Tbl lemon juice
salt and pepper, to taste
1 cup milk
1/2 cup light cream or half and half
2 tsp chopped fresh chervil
Preparation
Cut top 1 1/2" off the tops of half the asperagus and reserve. Slice remaining asparagus.

Melt 2 Tbl of butter in a large saucepan. Gently fry the sliced shallots until soft but not brown, 2-3 minutes. Add the asparagus and fry for about 1 minute before adding flour. Wait an addtional minute before adding stock or water, lemon juice and seasoning to taste. Bring to a boil before reducing to simmer partially covered for 15-20 minutes or until asparagus is exceptionally tender.

Puree soup. In another pan, melt the remaining butter fry the reserved asparagus tips for 3-4 minutes. Bring soup back up to temperature and add cream and asparagus, heating slowly. Garnish with chervil.
Primary Category:
Soup
Seconary Categories:
**New06
Source:
Ingram, Christine, Roz Denny, and Ketherine Richmond. Vegetarian and Vegetable Cooking. Anness Publishing Ltd: Hermes House, 2002. 142, page 153.
William Pollock's Eat Happy