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Cream of Asparagus Soup Ala Art

Cream of Asparagus Soup Ala Art is built on Asparagus, Sweet Onion, Bacon, Butter, and Celery Stalks. Serves 16. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 lb
• 1
• 1 lb
• 6 oz
• 8
• 6
• 1
• 3 qt
• 1/2 tsp
• 3 tbsp

Method (preview)

1. 1

   Remove the tips from the asparagus and set aside.

2. 2

   Snap off the tough bottoms from the stalks and discard.

3. 3

   Cut the stalks into 1-inch lengths and set aside.

4. 4

   Add 2 tablespoons olive oil to a large soup pot.

5. 5

   When hot, add chopped bacon and fry until brown.

6. 6

   Remove bacon pieces, drain back into the pot, and set aside.

7. 7

   Add 1/2 stick butter to the bacon grease and olive oil and bring to temperature.

8. 8

   Add the onion, celery, garlic, bell pepper and saut� over moderately low heat until tender.

9. 9

   Add the reserved asparagus bottoms and enough chicken broth to cover.

10. 10

    Cook at a simmer until all the vegetables are very tender, about 30 minutes.

11. 11

    While the vegetables are cooking, add the asparagus tips to a glass bowl with about 3 tablespoons water, microwave for a few minutes until just tender.

12. 12

    Drain liquid into pot and set aside spear tips on paper towels.

13. 13

    When the vegetables in the stock are tender, pur�e the mixture in a food processor or food mill.

14. 14

    Return the pur�e to the saucepan. Add the remaining stock, bring to a simmer; remove from the heat.

15. 15

    In a bowl, add the cream and whisk in 1 ladle full of the hot soup.

16. 16

    Whisk this mixture into the hot soup and cook over low heat; add one stick butter, stirring constantly, until the soup thickens.

17. 17

    Do not allow the soup to boil.

18. 18

    Add salt and pepper to taste.

19. 19

    When the soup has thickened, stir in the bacon pieces, lemon juice and the asparagus tips.

20. 20

    Serve in heated bowls or bread bowls.

21. 21

    Garnish with shredded cheddar cheese.

22. 22

    Contributed to the FareShare Gazette by Art; 27 December 2008. www.fareshare.net