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3 cups chicken stock (rich broth) or 3 cups water with 1 tablespoon instant chicken bouillon granules 2 large stalks fresh lemongrass, cut into 2-inch pieces, or 2 teaspoons finely shredded lemon peel 2 tablespoons snipped fresh cilantro 1/4 teaspoon ground white pepper 1 pound fresh asparagus, trimmed and cut into 2-inch pieces 1 12-ounce can evaporated milk 2 tablespoons cornstarch Dairy sour cream (optional) |
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In a medium saucepan stir together chicken stock (or water and instant chicken bouillon granules), fresh lemongrass or lemon peel, fresh cilantro, and white pepper; bring to boiling. Reduce heat to low; cover and simmer for15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.
Return liquid to boiling. Set aside a few of the asparagus tips for garnish. Add the remaining asparagus to saucepan. Reduce heat to low and simmer about 8 to 10 minutes or until asparagus is tender. Remove from heat; cool slightly. Carefully transfer mixture to a blender container; cover and blend until smooth. Set aside. In the same saucepan gradually stir milk into cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through.
Ladle the asparagus soup into soup bowls. Swirl a little sour cream into each serving, if desired, and top with reserved asparagus tips.
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