by patriceinil » Sat Apr 09, 2016 11:36 pm
Ingredients:
1/4 Cup Vegetable Oil
3TBS Butter
3 lbs Asparagus, washed and chopped
1 Onion, perled and chopped
6 Garlic cloves, chopped
3 Thyme sprigs, cleaned from the stems
1/2 Cup Flour
2 Potatoes, russets medium, peeled and sliced
4 Quarts Chicken Stock
2 Cups Heavy Whipping Cream
1 Cup Asparagus, washed & sliced (garnish)
1) Heat large pot, add oil & butter then 3 lbs asparagus and begin to sweat them.
2) Add oinions, garlic, & thyme and continue to slowly cook the vegetables.
3) When the vegetables are soft and translucent add the flour and mix completely.
4) Add sliced potaoes and chicken stock, bring to a boil then simmer for twenty minutes(until potatoes are knife tender). Use a stick blender to puree the mixture until smooth. Strain soup through a china cap style strainer. Return the mixture to the stove and add the cream and sliced asparagus. Bring back to a boil and adjust seasonings.
To freeze soup: Soup can be cooled in an ice bath then put in freezer safe containers and chilled before placing into the freezer. DO NOT ADD THE CREAM to the soup you will be freezing. Thaw soup overnight in the refrigerator then add the cream and bring back up to a boil before serving. You can add the garnish asparagus to the soup before freezing.
Recipe yields 4 quarts.
TO MAKE GLUTEN FREE: skip adding the flour and add an additional potato to the recipe to help thicken the soup
A china cap strainer has smaller holes than a reguler strainer/colander but bigger than a fine mesh strainer. If you don't have a china cap just puree and use which ever strainer you have available.
Ingredients:
1/4 Cup Vegetable Oil
3TBS Butter
3 lbs Asparagus, washed and chopped
1 Onion, perled and chopped
6 Garlic cloves, chopped
3 Thyme sprigs, cleaned from the stems
1/2 Cup Flour
2 Potatoes, russets medium, peeled and sliced
4 Quarts Chicken Stock
2 Cups Heavy Whipping Cream
1 Cup Asparagus, washed & sliced (garnish)
1) Heat large pot, add oil & butter then 3 lbs asparagus and begin to sweat them.
2) Add oinions, garlic, & thyme and continue to slowly cook the vegetables.
3) When the vegetables are soft and translucent add the flour and mix completely.
4) Add sliced potaoes and chicken stock, bring to a boil then simmer for twenty minutes(until potatoes are knife tender). Use a stick blender to puree the mixture until smooth. Strain soup through a china cap style strainer. Return the mixture to the stove and add the cream and sliced asparagus. Bring back to a boil and adjust seasonings.
To freeze soup: Soup can be cooled in an ice bath then put in freezer safe containers and chilled before placing into the freezer. DO NOT ADD THE CREAM to the soup you will be freezing. Thaw soup overnight in the refrigerator then add the cream and bring back up to a boil before serving. You can add the garnish asparagus to the soup before freezing.
Recipe yields 4 quarts.
TO MAKE GLUTEN FREE: skip adding the flour and add an additional potato to the recipe to help thicken the soup
A china cap strainer has smaller holes than a reguler strainer/colander but bigger than a fine mesh strainer. If you don't have a china cap just puree and use which ever strainer you have available.
