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Asparagus soup recipe chicken broth

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Asparagus soup recipe chicken broth
Ingredients
  • 3 pounds fresh asparagus, rinsed
  • 8 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1 cup minced shallots
  • 1 cup minced leeks, whites only, well rinsed
  • 1 tablespoon minced garlic clove
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white-colored pepper
  • 1/2 cup heavy cream
  • 1/4 cup finely grated Parmesan, garnish
Directions

Trim the stunning some tips in the asparagus, about 1-to-1 1/2 " long. Cut the woodsy stem ends from each spear and reserve. Cut the rest of the tender stalks into 1/2-inch pieces.

Inside a medium pot, bring the stock to some boil. Add some tough woodsy stems, lower heat and simmer to infuse with asparagus flavor, twenty to thirty minutes. Remove having a slotted spoon and discard, reserving the stock.

Add some decorative ideas to the stock and blanch until tender, 1-to-1 1/2 minutes. Remove having a strainer and refresh within an cold water bath. Drain in writing towels and reserve for that garnish. Reserve the stock.

Inside a medium stockpot, melt the butter over medium-high temperature. When foamy, add some shallots and leeks and prepare until tender, about 3 minutes. Add some garlic clove and prepare until aromatic, about one minute. Add some chopped asparagus stalks, salt, and pepper, and prepare, stirring, for just two minutes. Add some reserved broth and simmer before the asparagus are extremely tender, 15-20 minutes. Remove in the heat.

Having a hands-immersion blender or perhaps in batches inside a mixer, puree the soup until smooth. Adjust the seasoning, to taste. If serving immediately, go back to medium heat and add some cream and reserved asparagus tips. Prepare, stirring, before the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, don't add some cream and let awesome at 70 degrees (or perhaps in an cold water bath). Cover and refrigerate. Before serving, add some cream and asparagus tips, and warm the soup lightly over medium heat, stirring from time to time.

For everyone, put the soup inside a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small tea or coffee cups, and serve.

Recipe thanks to Emeril Lagasse, 2003

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