Thursday, February 26, 2009

Asparagus Soup

Posted by manÜ

1 lb. asparagus spears, bottoms trimmed
2 tbsps vegetable oil

5 cloves garlic, diced

1 cup yellow onion, diced


1 tbsp butter

2 tbsps flour

1 quart chicken broth

1-2 tsps lemon juice pepper

Cut the asparagus spears into 2-inch pieces. Heat the vegetable oil in a large pan or pot. When the oil is hot, add the garlic and onions. Sauté until fragrant. Add the asparagus to the pot, season with salt, and stir-fry until the spears turn a deep green. Do not overcook! Remove from heat and empty the vegetables into a food processor or blender or food mill. Purée the asparagus (I added about a cup of the chicken broth). In the same pot, melt the butter. Add the flour and stir until it foams. Pour the chicken broth into the pan a little at a time and stir to incorporate (so you avoid chunks of flour-butter floating around in the broth). Pour in the remaining chicken broth and bring to a boil. Remove from heat and stir in the purée. Add lemon juice and pepper to taste. Serve hot.

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1 Comentário:

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