Asparagus Soup

One of our cooking references suggests that asparagus stalks should be stored upright in an inch of water in the refrigerator. This way they absorb moisture and stay fresh. Asparagus is so easy – you can steam or stir fry it and then serve it with a bit of lemon. Or if you want to do something fancy, try making a soup:

2 lb. asparagus
4 to 6 tablespoons of butter
1 1/2 cups sliced leeks or 1 cup chopped onions
3 tablespoons of flour
6 cups chicken broth or water
1 egg yolk (optional)
3/4 cup light cream
salt and pepper to taste

Wash the asparagus and trim off the stiff ends of the asparagus.  If you have time, you can cook these in the broth or water that you are going to use to make the soup in order to enhance the asparagus flavor.

Cut the asparagus into approximately 3-inch pieces. Melt 4 tablespoons of the butter in a 3 to 4 quart saucepan. Add the leeks or onions and cook slowly until wilted but not too browned, about 8 minutes. Stir in the raw asparagus and cook, covered, for 5 to 10 minutes. Add the broth (or water), bring to a boil, reduce the heat, and simmer, partially covered for 30 minutes.

When the soup has cooked, purée it and if you wish, sieve to remove fibers. Beat the egg yolk and cream in a bowl and add 1/2 cup of the hot soup. Whisk in the flour. Whisk this mixture back into the hot soup.