- ¼ cup butter
- ¼ cup flour
- 2 quarts chicken or veal broth, heated
- 1 large leek, white section sliced thinly
- 2 tablespoons butter, for leek
- 2 bunches fresh asparagus stems, peeled and cut into small pieces
- ½ cup fresh basil leaves, chopped
- 1 quart heavy cream
- salt and pepper, to taste
- diced croutons
Consider providing herbed goat cheese balls in lieu of croutons or asparagus spears as the condiment.
1. Heat the broth and set aside. Use a heavy saucepan to make a sauce velouté: melt butter, stir in flour with wooden spoon or wire whisk, and cook on medium low heat for 5 minutes. Slowly pour in hot broth, stirring with whisk to prevent lumps from forming.
2. In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 30 minutes.
3. Purée soup in blender or food processor. Strain, if necessary, to give a smooth appearance. Do not force through the strainer (chinois). Add cream , which can be put in before or after straining.
4. Reheat on low heat or in double boiler. Serve with diced croutons.
5. * A few asparagus tips can be blanched until al dente or used raw and sliced thinly on the diagonal to use for garnish.
Cream of asparagus soup 2.0. To import, drag image to your MacGourmet recipe box.