Asparagus Velvet Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 20 thin asparagus spears
• 1/2 cup dry wine
• 1/2 cup water
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups canned vegetable stock
• salt and pepper
• 1/2 cup whipping cream
• 1 tablespoon fresh tarragon or 1 tablespoon fresh chives

Recipe

• 1 trim asparagus by snapping tough ends off.
• 2 use only thin fresh asparagus.
• 3 bring wine and water to a simmer, add asparagus.
• 4 cook, covered 5 minutes or until tender.
• 5 drain asparagus liquid into food processor.
• 6 cut tips off asparagus at and angle and reserve.
• 7 cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.
• 8 in saucepan, melt butter over medium heat.
• 9 whisk in flour and cook 2 minutes.
• 10 whisk in vegetable stock and bring liquid to a bubble.
• 11 whisk in asparagus stock and return to a bubble.
• 12 season soup and stir in cream.
• 13 cook to thicken slightly.
• 14 serve in bowls topped with reserved asparagus tips and tarragon or chives.