Potage Creme D'Asperges

1. 1

   Heat stock to boiling.Trim and peel asparagus. Discard stalk ends. Cut the stalks into 3/4 inch pieces and set aside. Drop tips into boiling stock for two minutes, then set aside. Pour stock into large bowl.

2. 2

   Heat 6 T. butter in Dutch oven over medium heat. Add the flour and stir for 2 minutes or so. Gradually whisk in the hot stock until smooth. Continue whisking until mixture has thickened.Cook for another 5 minutes on low heat while you go on to saute the stalk-shallot mixture.

3. 3

   Heat remaining 2 T. of butter in a large skillet. Once the foam reduces, add stalk pieces and shallots. Add a little salt and pepper to taste. Cook for 5 minutes, then add to simmering soup base. Cook over medium-low heat, just until asparagus in tender.

4. 4

   Puree soup in batches in a blender; return to Dutch oven. Combine the egg yolks with the cream in a small bowl and gradually add the pureed soup until the egg-cream mixture is warmed. Add the egg-cream mixture to the soup, bring to a low boil and cook, stirring, for 2 minutes, also adding the reserved tips. Correct seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.