CREAMY ASPARAGUS SOUP
INGREDIENTS:
2 pounds thin, young asparagus
2 cups low-salt chicken broth (canned is fine)
2 cups heavy cream
1/4 cup chopped chervil or parsley, finely chopped
salt and pepper to taste
nutmeg
DIRECTIONS:
Snap tough ends off the asparagus and cook the spears in
boiling salted water until tender, about 5 minutes. Drain.
Reserve four tips for garnish and purée the remaining
asparagus in a food processor. Strain. Heat the asparagus
puree over low heat. Add stock, cream and chervil or parsley.
Heat and season with salt, white pepper and nutmeg. Ladle
into bowls and top each serving with a reserved asparagus
tip.
Yield: 4 Servings
Category: Soups
COMMON QUESTIONS ABOUT ASPARAGUS:
* How do I pick the best asparagus?
Look for firm, fresh, spears with closed, compact tips
and uniform diameter, so that all spears will cook in
the same amount of time. Larger diameter spears are more
tender.
* Can asparagus be peeled?
Asparagus does not have to be peeled but some people prefer
it that way. Use a potato or vegetable peeler to peel the
skin from the stalk, especially towards the base.
* Can asparagus be eaten raw?
Although most people prefer asparagus cooked in some way,
it is perfectly safe to eat asparagus raw. Just rinse it
well in warm water to remove any sand and serve cold with
a dip.
* How should asparagus be stored?
Keep fresh asparagus clean, cold and covered. Trim the stem
ends about 1/4 inch and wash in warm water several times.
Pat dry and place in moisture-proof wrapping. Refrigerate
and use within 2 or 3 days for best quality. To maintain
freshness, wrap a moist paper towel around the stem ends,
or stand upright in two inches of cold water.
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