
Cream of Asparagus Soup
Ingredients:
2 pounds asparagus
1 large onion, chopped
3 tablespoons unsalted butter
6 cups chicken broth
1/2 cup crème fraîche
Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut off stems (white in color) and discard.Chop remaining stalks into 1/2-inch pieces. Saute onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 30 seconds, and then drain. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan.Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter. Add lemon juice and garnish with asparagus tips.
Chef Tip: Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.
In the News
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Washington Business Journal
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Washington Business Journal
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Community Corner
Geppetto Catering, Inc
Celebrates 25 Years of Giving
January:
Food and Friends
Geppetto team prepared specialized meals and groceries for people living with HIV/AIDS, cancer and other life-challenging illnesses.
February:
A Wider Circle
Clients and friends spent a morning at A Wider Circle in Silver Spring, MD. We sorted donations, organized the warehouse, stocked shelves and assisted clients as they selected items to take home.
March:
District Alliance for Safe Housing (DASH)
Join us on March 29th as we participate in DASH's new community service learning program; "Revolution: DASH"; by packaging over 400 meals with "Kids Against Hunger" and discuss issues with food access and safety.
Email: Shaina Bindeman
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