April 1st, 2002
Serves 4 (Giants)
  • 2 ½ Cups of Vegetable Stock or Water
  • ½ Cup of Light Cream
  • 1 lb of YOUNG Asparagus (Chopped)
  • 1 Clove of Garlic (Minced)
  • 3 Tbs of Butter (or One Sixth of a Stick of Butter)
  • 6 Shallots (Sliced)
  • 1 Tbs of Flour
  • 1 Tbs of Lemon Juice
  • Salt & Pepper (or better yet Cayenne Pepper)
  • 1 Cup of Milk

Directions:

  1. Chop asparagus and set aside.
  2. Melt 2 Tbs. of the butter in a large saucepan, being careful not to let it burn. Saute the sliced shallots with garlic for 2-3 minutes until soft.
  3. Add the asparagus and saute over low heat for one minute.
  4. Stir in the flaur and cook for 1 minute. Stir in the stock (or water) and lemon juice and season with salt and pepper. Bring to a boil, half-cover the pan then simmer for 15-20 minutes, until the asparagus is very tender.
  5. Cool slightly and then process the soup in a food processor or blender (I use an emulsifier while it's still in the saucepan; it will save loads of time and you don't have to wait for it to cool.)
  6. Place back into a sauce pan if using a food processor or blender. Add the milk by pouring it slowly into the sauce pan.
  7. Melt the remaining butter in the soup and stir in light cream.
  8. Salt and pepper to taste.

Comments:

This is for the times you say, "Weight Watchers, Shwait Watchers."

The first time I made this was a disaster.

I was just adding the salt and pepper for the last step after two hours of preparing this (the first time is always the longest). The top of the salt shaker had fallen off and the salt spilled right into the soup. It was beyond salvagable.

I went berserk.

Rather then letting this beat me, I started all over again.

It was worth it.

Back to Recipes

 
 
1