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Asparagus and blue cheese soup with parmesan crispts
by
Errin Kramer-Wilt
Calificación: 4.0
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.%3C/p%3E%3Cp%3EThe%20bar%20area%20is%20called%20House%20Without%20a%20Key.%20Don't%20you%20just%20love%20that%20name?%20Makes%20me%20want%20to%20sit%20back%20with%20a%20refreshing%20drink%20and%20daydream.%20Which%20is%20exactly%20what%20you%20do%20there.%3C/p%3E%3Cp%3EAnyway,%20back%20to%20the%20soup.%20At%20the%20Orchid%20that%20evening,%20we%20had%20an%20asparagus%20and%20blue%20cheese%20soup%20that%20was%20incredible.%20I%20have%20been%20dreaming%20of%20it%20ever%20since.%20The%20soup%20I%20made%20tonight,%20was%20pretty%20darn%20good.%20It%20is%20really%20close.%20I%20will%20keep%20trying,%20but%20in%20the%20mean%20time%20consider%20this%20to%20be%20my%20final%20draft.%3C/p%3E%3Cp%3EAsparagus%20and%20Blue%20Cheese%20Soup%20with%20Parmesan%20Crackers%3C/p%3E%3Cp%3Eserves%204-6%3C/p%3E%3Cp%3EThis%20version%20involves%20making%20a%20roux%20which%20adds%20a%20deep%20flavor%20and%20thickens%20the%20soup.%20It%20may%20seem%20annoying%20to%20do,%20but%20I%20think%20it%20really%20adds%20another%20layer%20to%20the%20soup.%20Making%20a%20roux%20is%20one%20of%20those%20things%20that%20people%20are%20always%20a%20little%20afraid%20of,%20but%20really%20aren't%20all%20that%20difficult.%20It%20just%20involves%20a%20little%20patience%20and%20a%20watchful%20eye.%3C/p%3E%3Cp%3EPlace%20the%20asparagus,%20onion,%20garlic%20and%202%20cups%20of%20the%20stock%20in%20a%20large%20pot%20and%20bring%20it%20to%20a%20boil.%20Remove%20from%20heat%20when%20the%20asparagus%20is%20still%20bright%20green,%20but%20a%20bit%20tender,%20about%203-5%20minutes.%20Then%20puree%20it%20all%20in%20a%20blender%20or%20food%20processor%20until%20very%20smooth.%3C/p%3E%3Cp%3EIn%20another%20large%20saucepan%20heat%20the%20butter%20over%20low%20heat.%20Once%20it%20has%20completely%20melted%20add%20the%20flour%20one%20tablespoon%20at%20a%20time.%20Stir%20after%20each%20addition%20until%20it%20is%20completely%20mixed%20in.%20After%20you%20have%20added%20all%20the%20flour%20continue%20to%20stir%20and%20cook%20over%20a%20med-low%20heat%20until%20it%20becomes%20golden%20in%20color.%20Then%20add%20the%20remaining%20two%20cups%20of%20stock%20by%20slowly%20pouring%20it%20in%20while%20you%20stir%20constantly.%20Don't%20give%20up%20on%20the%20stirring!%20Otherwise%20your%20roux%20will%20become%20lumpy.%20Not%20a%20reason%20to%20throw%20the%20soup%20out,%20but%20not%20the%20reason%20you%20went%20through%20all%20the%20trouble%20to%20make%20this%20soup!%3C/p%3E%3Cp%3EOnce%20you%20have%20added%20all%20the%20stock%20pour%20the%20puree%20in%20and%20mix%20thoroughly.%20Then%20add%20the%20milk%20and%20stir%20again.%20Place%20the%20yogurt%20and%20lemon%20juice%20into%20a%20separate%20container%20and%20add%20some%20of%20the%20soup%20to%20it%20and%20mix%20that%20up%20too.%20This%20will%20prevent%20it%20from%20being%20lumpy.%20Once%20you%20have%20mixed%20it%20all%20up%20pour%20it%20back%20in%20the%20soup%20and,%20yup,%20you%20guessed%20it,%20mix%20it%20up%20again.%20Then%20add%20the%20blue%20cheese%20and%20continue%20to%20stir%20until%20it%20melts.%20While%20you%20do%20this%20go%20ahead%20and%20taste%20it%20and%20add%20whatever%20extra%20salt%20and%20pepper%20you%20think%20it%20needs.%3C/p%3E%3Cp%3EParmesan%20Crackers%3C/p%3E%3Cp%3EHeat%20a%20non-stick%20pan%20over%20medium-high%20heat.%20Place%20small%20pinches%20of%20the%20Parmesan%20into%20the%20pan%20and%20cook%20them%20until%20they%20turn%20a%20golden%20brown%20all%20over.%20Allow%20them%20to%20cool%20on%20a%20paper%20towel%20while%20you%20cook%20the%20other%20batches.%3C/p%3E%3Cp%3EServe%20the%20soup%20with%20a%20dollop%20of%20yogurt,%20Parmesan%20cracker,%20and%20fresh%20herbs.%3C/p%3E){kind=link}