Asparagus is one of the first signs of spring at the farmer's market. We love all things asparagus - whether it's an asparagus-shaped tureen, or an asparagus soup to put inside the tureen. This soup can be served hot or cold. We had it cold.
Serves 6
2 lb asparagus, cut into 1-inch pieces with the bottom's hard bits removed
1 large onion or leek, chopped
1/3 c flour
5 tbsp butter, divided
4 c veg stock, hot
Boiled eggs
Melt the 4 tbsp butter in a pot. Add flour. Cook the flour on medium-low heat for a couple of minutes. Add the hot stock. Whisk. Cook on low heat for 20 minutes. (This is a basic velouté).
Meanwhile, in another pot, add 1 tbs butter and the onion. Season with salt. Cook for a few minutes. Add the asparagus. Cook for 2 minutes. Add the velouté to the asparagus. Cover and cook for 10 minutes or until asparagus is tender but not overcooked.
Blend the soup in a blender. Taste for salt.
