The Lost Italian
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March 20, 2010
Sarello's Asparagus Bleu Cheese Soup - March 20, 1020
Asparagus Bleu Cheese Soup
Yield: 4-6 servings
Ingredients:
1 lb. or bunch of asparagus
1 small onion, roughly chopped
2 cloves garlic, diced
2 oz. butter
1 qt. chicken stock
1 oz. roux
4 oz. heavy cream
3 oz. crumbled bleu cheese
Season to taste
Directions:
Cut one inch off the bottoms of the asparagus, and then cut each stalk into one inch pieces making sure to reserve some of the tips for garnish. Sautee the onion, garlic and asparagus with butter in a large sauce pan over medium heat for five minutes. Add the chicken stock and simmer for 45 minutes on low heat. Whisk in one ounce of roux. Add cream and bleu cheese, and then puree the mixture using an immersion blender (you may also use a blender or food processor). Adjust seasoning to taste then strain through a fine strainer. Pour into serving bowls and garnish with asparagus tips and crumbled bleu cheese.
Tony’s Tip: To simplify the flavor, you may opt to omit the bleu cheese and garnish with toasted pine nuts.
To store: Soup can be stored in an airtight container in the refrigerator for one week or in the freezer for up to 2 months.
Roux:
˝ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
˝ cup flour
Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.
Recipe compliments of The Lost Italian and Sarello’s, Inc. 2009
posted by Tony Nasello on 3/20/2010 1:46:18 PM
