Iced Asparagus Soup

Recipe Ingredients

4 tablespoons	60ml	Butter
1 1/2 lbs	681g / 24oz	Asparagus - cut into pieces,
		And reserving the tips
2 cups	125g / 4.4oz	Sliced green onion or leeks
4 cups	948ml	Vegetable or chicken stock
1/4 cup	59ml	Dry white wine
1/2 cup	118ml	Whipping cream
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Melt the butter in a large saucepan over medium-high heat. Add the asparagus and onion and cook for 5 minutes, stirring occasionally. Add the stock, bring to a boil, then reduce heat to medium and cook for about 10 minutes.

Puree, solids first, then press through a sieve, discarding the solids. Refrigerate for several hours or overnight.

Meanwhile, cook the asparagus spears in boiling water for no more than 2 to 3 minutes. Drain well and pat dry.

When ready to serve, whisk the wine, then the cream into the pureed asparagus. Season with salt and white pepper. Ladle into bowls and garnish each serving with the asparagus tips and a few circles of the green onion or leek.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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