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Categories:Viewed: 114 - Published at: 2 years ago
Ingredients
- 3 tablespoons butter
- 1 1/2 cups coarsely chopped shallots (about 6 large)
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 3 pounds asparagus, trimmed and cut into 1-inch pieces
- Coarse salt
- 1/3 cup heavy cream
- 2 to 3 tablespoons fresh
- lemon juice
Method
- In a large (4-quart) saucepan, melt the butter over medium heat.
- Add the shallots and thyme; cook until the shallots are soft, about 5 minutes.
- Add the flour; cook until incorporated, stirring constantly, about 1 minute.
- Add the asparagus and 6 cups water; season generously with salt.
- Cover, and bring to a boil.
- Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
- Working in batches, puree the soup in a blender until very smooth.
- To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel.
- (To freeze, see note, below.)
- If serving right away, stir in the cream and lemon juice.
- Omit the cream and lemon juice.
- Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top).
- Freeze for up to 2 months.
- Defrost overnight in the refrigerator; reheat over low heat.
- Stir in the cream and lemon juice before serving.
