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Cream of Asparagus Soup

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Source: The Heritage of French Cooking

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 4

This creamy soup is reminiscent of the refined creations of the eighteenth-century grande cuisine. It is thick and smooth, with a delicate flavor to suit the subtle tastes of the grandes dames. The use of asparagus, which was introduced into the grande cuisine of France under Italian influence during the Renaissance, was part of a progressive change in eating habits that gave more emphasis to vegetables, long considered the food of peasants.

RECIPE INGREDIENTS

1 1/2 lb small green asparagus spears

9 chervil sprigs

1 1/2 tablespoons extra virgin olive oil

1 tablespoon arrowroot

1 cup milk

salt and freshly ground pepper

6 pinches nutmeg

3 tablespoons thick creme fraiche*

Cream of Asparagus Soup Recipe at Cooking.com

DIRECTIONS

Cut off 1 1/4 inches from the tip ends of the asparagus and reserve. Slice the remainder of the stalks into thin rounds. Rinse the chervil and pat dry. Heat the oil in a heavy-bottomed saucepan and cook the asparagus rounds for 5 minutes, stirring constantly, until just browned. Add the chervil sprigs and 4 cups of water. Bring to a boil. Reduce heat and simmer for 15 minutes.

Puree the asparagus mixture in a blender. Strain to remove the solids. Pour the mixture back into the pan, and add the arrowroot mixed with the milk. Add salt and pepper to taste and the nutmeg. Put the pan over low heat and bring the mixture to a boil. Add the asparagus tips and cook for about 4 minutes, stirring all the while, until the tips are just cooked and the soup is thick. Remove from the heat, add the crème fraiche and stir to mix. Serve at once. This soup is also good cold.

*CRÈME FRAICHE: Combine 1 cup light cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8-24 hours or until thick. Stir well, cover, and refrigerate for up to 10 days.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

144

Fat. Total:

Fiber:

Carbohydrates, Total:

12g

Sodium:

40mg

% Cal. from Fat:

56%

Cholesterol:

9mg

Protein:

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