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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Very yummy. If you love asparagus....this is for you! From Rachael Ray's Get Together cookbook. Ingredients:
20 thin asparagus spears |
1/2 cup dry white wine |
1/2 cup water |
2 tablespoons butter |
2 tablespoons flour |
1 1/2 cups canned vegetable stock |
salt and pepper |
1/2 cup whipping cream |
1 tablespoon fresh tarragon or 1 tablespoon fresh chives |
Directions:
1. Trim asparagus by snapping tough ends off.
2. Use only thin fresh asparagus.
3. Bring wine and water to a simmer, add asparagus.
4. Cook, covered 5 minutes or until tender.
5. Drain asparagus liquid into food processor.
6. Cut tips off asparagus at and angle and reserve.
7. Cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.
8. In saucepan, melt butter over medium heat.
9. Whisk in flour and cook 2 minutes.
10. Whisk in vegetable stock and bring liquid to a bubble.
11. Whisk in asparagus stock and return to a bubble.
12. Season soup and stir in cream.
13. Cook to thicken slightly.
14. Serve in bowls topped with reserved asparagus tips and tarragon or chives.
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