Deerfield Inn Asparagus Soup
Ingredients:
- 2 oz onions
- 1/2 oz celery
- 1/2 oz leeks
- 8 oz asparagus stems
- 1/2 oz butter
- 1pint, 1 cup chicken stock (or water)
- 1 cup cream
- Roux (1 1/2 oz butter, 1 1/2 oz flour)
- asparagus tips (1 each per serving)
Steps:
- Sweat the onions, leeks, and asparagus stems in butter.
- Add stock or water till vegetables are tender and add the roux to thicken.
- Puree mixture and simmer for 10 minutes.
- Add cream and season with salt and pepper.
- Strain through cheese cloth or chinois. Garnish with asparagus tips before service.