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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. asparagus
4 qt. water
1 tbsp. salt
1/4 cup onion, minced
1/4 cup parsley, minced
1 tsp. ground coriander
2 tbsp. butter
1 tbsp. flour
2 cups chicken broth, heated
1/2 cup heavy cream
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. white pepper
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Directions:
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Trim tough ends and peel asparagus stems with potato peeler. Tie together in 3 bunches. Simmer in large pot of salted water until just tender. Lift bundles out, place in sink of cold water. When cooked, drain on paper towels. Cut into 1-inch pieces; reserve.
In medium saucepan, sauté onion and parsley with coriander and butter until soft. Stir in flour; cook for three minutes. Remove pan from heat; stir in heated broth. Simmer mixture 5 minutes. Add reserved asparagus stalks. Purée mixture in blender or food processor until smooth. (Do in batches.) Return purée to saucepan; stir in cream and reserved tips. Heat. Do not boil. Stir in lemon juice. Add salt and pepper. Serve hot or chilled.
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