THE LAST APPRENTICE
SOUPS
CREAM OF ASPARAGUS SOUP
INGREDIENTS:
| Chicken Stock, strong flavored |
8 cups |
| Asparagus Stems |
4 cups, course chopped |
| Asparagus Tips |
1 cup, diced |
| Onion |
1/2 medium, course chopped |
| Garlic |
1 tablespoon crushed |
| Black Pepper |
1/8 teaspoon |
| Fish Sauce |
2 Teaspoon |
| Evaporated Milk |
1 Can |
| Roux |
8 Tablespoons |
DIRECITONS:
Combine all the ingredients except Asparagus tips, evaporated Milk and Roux, to a large pot. Bring to a boil and cook until tender.
Put stock in blender and puree. Return to stock pot and add evaporated Milk and Asparagus Tips. Bring to boil. Reduce to simmer and cook ten minutes. Slowly add Roux a tablespoon at a time mixing thoroughly until desired thickness is reached.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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