A Spectrum Of Asparagus Brings Warmth To The Table (October 20 – October 26)

Asparagus inspires culinary experimentation. The feathery crowns dress up any plate.
Preferences may be the regal white spears to the popular green stalks. Asparagus’ slow growth cycle helps to create a longing for its yield. As the temperature cools down, warm the bounty of your table with delicious Cream of Asparagus Soup! Remember to serve soup with a saucer under the bowl and a large soup spoon to gather all of the goodness.
Cream of Asparagus Soup
Boil 4 cups of green asparagus in spring water. Strain out the tender asparagus to reserve 3 cups of asparagus water.
Melt ¼ cup of butter in a stock pot. Add ⅓ cup of flour to cook the roux. Stir and incorporate while heating the mixture. Gradually add alternating 3 cups of chicken stock and 3 cups of asparagus water. Cook and stir the soup.
Food process the cooked asparagus and then push the vegetable through a cone sieve into the soup. Stir well to incorporate. Adjust the seasoning with Kosher salt and white pepper. Kelly McBride Loft ©

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