Monday, 4 May 2009
The first spring asparagus is here.
Stopped at a local farm and picked up 2 pounds.
Ate 1 pound simply cooked in a tiny bit of water topped with butter , salt and pepper. So tender.
Made a delicate asparagus soup.
1 lb. fresh Ontario asparagus
2 cups chicken stock
1 small onion, finely chopped
1 garlic clove, smashed
1/4 tsp thyme
3 TBSP. butter
1 cup milk
2 TBSP. flour
Salt and pepper
Clean asparagus well in cold water. Rinse to remove sand. Cut into 1 inch pieces, discard any tough white parts. Saute onion and garlic in 1 TBSP butter.
Add chicken stock, asparagus, reserve a few tips for garnish.Cover and bring boil.About 10-15 minutes
Puree soup in blender. Strain if needed.
Melt 2 TBSP. butter in saucepan add 2 TBSP, flour, cook til smooth and bubbly , add milk , cook stirring constantly until sauce thickens and comes to boil. Add asparagus puree. Salt and pepper to taste.
Serve hot or cold.I prefer this soup cold. Flavour seems to develop more.
Garnish with asparagus tips.