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Onion, chopped: ½ cup Vegetable oil: 1 Tbsp Chicken stock (or rich broth): 4 cups Asparagus, fresh, trimmed, cut into 1-inch pieces: 2½ lb Tarragon, diced: ¼ tsp Butter or margarine: ¼ cup (½ stick) Flour, all-purpose: ¼ cup Salt: ½ tsp White pepper: ¼ tsp Light cream (½ & ½): 3 cups Lemon juice, fresh: 1½ tsp
Swiss cheese, shredded: garnish |
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In a large saucepan, over medium heat, sauté the onion in oil until translucent. Add the chicken stock, asparagus and tarragon. Simmer until the asparagus is tender, about 8 to 10 minutes.
In a blender or food processor, puree the asparagus in batches of 1/3 at a time. Set aside. In a kettle, melt the butter and stir-in flour, salt and pepper. Cook the roux while stirring for 2 minutes, or until golden. Gradually add the light cream. Stir-in the pureed asparagus and lemon juice. Heat through, but do not boil.
Garnish with grated Swiss cheese, if desired.
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