Tuesday, May 26, 2009

Cream of Asparagus Soup

This is an easy, light, tasty soup (even if you're not a big asparagus fan). White pepper in my secret ingredient.
It's what's fa dinna tonight (w/ toasted homemade bread)...

Serves 8
Prep Time: 20 minutes
Total time: 30 minutes

3 tablespoons butter
1 ½ cups coarsely chopped shallots (about 6 large)
½ teaspoon dried thyme
3 tablespoons all-purpose flour
3 pounds asparagus, trimmed and cut into 1-inch pieces
Coarse salt
1/3 cup heavy cream
3 tablespoons fresh lemon juice
1. In a large (4-quart) saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
2. Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
3. Working in batches, purée the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. If serving right away, stir in the cream and lemon juice.
Excerpted from Everyday Food Copyright © 2007 by Martha Stewart Living Magazine. All rights reserved.

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