Ingredienti
[ 500 g | 1 lb ] asparagus
[ 500 ml | 2 cups ] vegetable or chicken stock
[ 150 ml | 3/4 cup ] heavy cream
for the bechamel:
[ 50 g | 3 tbsp ] butter
[ 50 g | 4 tbsp ] flour
[ 500 ml | 2 cups ] milk
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Ricetta
A delicate, mouth filling soup.
Remove the hard white bottom part of the asparagus. Boil the spears in the stock for 5 min. Cut off the tips and keep for later; return the asparagus stalks to the stock and simmer for an additional 15-20 min.
Meanwhile prepare the bechamel. Melt the butter with 100 ml of milk in a heavy pan. Add the flour and whisk together until thick. Keep whisking while gradually adding the remainder of the milk. It should take about 10 min to incorporate all the milk and it is ready when it reaches boil.
Blend the bechamel, stock, and asparagus stalks together until smooth (an immersion blender is convenient for this purpose, but a regular blender will work just as well). Add the cream and adjust for salt.
Serve hot or cold with the asparagus tips added on top.
Note: The soup should be very smooth. Consider removing any residual unblended parts by passing the soup through a fine sieve.
Copyright © 2001-2009 Gianmarco Pinton
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