Receta Creamy Asparagus Soup
Creamy Asparagus Soup
The fun and easy thing about this soup is that it can be eaten hot or cold, which makes it a great dish for a Holiday buffet table. You could even pour this into little shot glasses for appetizer “shooters”. But any way that you serve it will be festive, because the color is to die for…
Creamy Asparagus Soup
INGREDIENTS:
- 1 pound fresh asparagus-parboiled
- 1/2 cup onions-diced
- 2 sticks butter or margarine
- 3 tablespoons flour
- 4 cups chicken broth
- 2 stalks celery-diced
- pinch of salt
- pinch of cayenne pepper
- 5 egg yolks
- 1 tablespoon lemon juice
- pinch of paprika
DIRECTIONS:
In a large saucepan, melt the butter over medium heat. Add in the onions and saute until tender. Sprinkle the flour over the top and mix. Cook for about 2 minutes to get the flour taste out. Slowly whisk in the chicken broth. Add the celery, salt and cayenne pepper. Simmer about 45 minutes.
Cut up the asparagus and add to the soup mixture, cook another 15-20 minutes. Using an immersion blender, blend until smooth.
Take a cup or so of soup and beat in the egg yolks to temper. Add this mixture back into the simmering soup. Add the lemon juice and simmer until hot but not boiling. When serving, sprinkle with paprika.
Creamy Asparagus Soup
Ingredients:
Directions: