- 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.
ingredients
directions
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. |
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