Asparagus-Cream Soup

Course : Soups
Serves: 24
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12 ounces unsalted butter
12 ounces onion -- minced
3 pounds asparagus -- chopped
9 ounces flour
4 quarts white stock -- heated unsalted chicken or veal-based
6 cups milk -- heated
1 teaspoon kosher salt -- to taste
1 teaspoon white pepper -- to taste
3 cups heavy cream -- heated
6 ounces asparagus tips -- tender-crisp -- steamed

Preparation / Directions:

Heat the butter in a heavy saucepot, over a medium flame add the onions and asparagus sweat without browning whisk in the flour to make a roux cook for a few minutes, do not allow to color gradually beat in the hot stock bring to a boil, heat and whisk until thickened skim carefully puree in a food processor force through a chinois to strain adjust the consistency with hot milk as necessary reheat soup, over a medium-low flame do not allow to boil season to taste with salt and white pepper finish with heated cream garnish with asparagus tips serve hot


Nutritional Information:

294 Calories (kcal); 25g Total Fat; (74% calories from fat); 5g Protein; 15g Carbohydrate; 80mg Cholesterol; 44mg Sodium

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