Note to Self:

Thursday, April 10, 2014

Asparagus and Roquefort Soup (Mhm, that's right)


This is so easy to make and so delicious that I hope you try it. And asparagus is just coming into seasons. And before you ask, or at least wonder to yourself, here's how you can alter it to a diet specific recipe...Yes you can use milk instead of cream but it will not be as rich; simply add it at the end. If you are lactose intolerant leave out the dairy completely (use oil instead of butter in the beginning) or use soy milk. To make it vegetarian, replace the chicken broth with vegetable broth. To make it vegan, do the same but omit the dairy or replace it with soy milk. If you have a gluten allergy omit the flour and thicken the soup with cornstarch at the end of simmering.


Cream of Asparagus and Roquefort Soup
Makes about 4 cups
1 pound asparagus
3 tablespoons unsalted butter
1/2 small onion, peeled and diced
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup heavy cream
1/2 cup crumbled Roquefort Cheese

Trim the asparagus of their fibrous ends and slice the remaining portion into 1/2 inch lengths; reserve the asparagus tips separately to use as a garnish in the soup. Heat the butter in a heavy soup pot over medium-high heat. Add the diced onion and sauté until translucent. Stir in the flour, lower the heat, and cook the flour for 5 minutes while stirring constantly. Add the sliced asparagus (not the tips), salt, thyme and pepper; sauté for 2 minutes. Stir in the chicken stock and return to high heat. Bring the soup to a boil, lower the heat to a simmer, and cook the soup for 10 minutes, skimming as necessary. Stir in the cream and bring to a boil. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pot. Add the reserved asparagus tips and bring it to a simmer and stir in the Roquefort cheese. Serve while hot.

Urban Simplicity.

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