On Sun, 11 May 2008 19:08:34 -0500, Melba's Jammin'
wrote:

How about this one? Any herb enhancements? White wine?

CREAM OF ASPARAGUS SOUP
*
1 lb. fresh asparagus
1 sm. onion, chopped
Salt and pepper to taste
2 1/2 c. chicken stock
3 tbsp. butter
1/4 c. flour
1 1/4 c. milk
2/3 c. cream (half and half)

Cook onion, asparagus, chicken stock, salt and pepper over medium-low
heat for 20 minutes, covered, or until very tender. Cool slightly and
puree in blender.
Make a cream sauce with butter, flour and milk. Add asparagus puree and
simmer gently for five minutes. Cool. When ready to serve, add cream and
reheat.


Here is the recipe I have been making and freezing for the last month.
It uses all of the asparagus. About time to stop picking here.


* Exported from MasterCook *

Asparagus Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan -- garnish

Trim the attractive top tips from the asparagus, about 1 to 1 1/2
inches in length. Cut the woody stem ends from each spear and reserve.
Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems,
lower the heat and simmer to infuse with asparagus flavor, 20 to 30
minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1
1/2 minutes. Remove with a strainer and refresh in an ice water bath.
Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When
foamy, add the shallots and leeks and cook until tender, about 3
minutes. Add the garlic and cook until fragrant, about 1 minute. Add
the chopped asparagus stalks, salt, and pepper, and cook, stirring,
for 2 minutes. Add the reserved broth and simmer until the asparagus
are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree
the soup until smooth. Adjust the seasoning, to taste. If serving
right away, return to medium heat and add the cream and reserved
asparagus tips. Cook, stirring, until the soup is warmed through,
about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let
cool at room temperature (or in an ice water bath). Cover and
refrigerate. Before serving, add the cream and asparagus tips, and
warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese.
Ladle into demi-tasse cups or small coffee or tea cups, and serve.

Source:
"Recipe courtesy Emeril Lagasse, 2003Show: Emeril LiveEpisode: Do
Ahead Party"
S(Internet Address):

"http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25358,00.html?rsrc=search"
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--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)