Freeze the tough ends from the asparagus to use for making broth another day.
Serves: 6Hands-on: 20 minutesTotal: 45 minutesDifficulty: Medium
- 1 lb. fresh asparagus
- 1 onion
- 5 cups chicken broth
- ¼ cup butter
- ¼ cup flour
- 1 cup frozen peas, defrosted
- White pepper
- 1 egg yolk
- ½ cup cream
- Trim the tough ends from the asparagus and discard. Cut off the tips (do not discard) and slice the stalks. Chop the onion.
- Put the asparagus tips in a saucepan with enough water to cover them. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Drain and set the asparagus tips aside.
- Pour 2 cups of the broth into a pot and add the asparagus stalks; bring to a boil, reduce to a simmer, and cook for 10 to 12 minutes. Remove from heat and allow to cool slightly.
- In a large soup pot, melt the butter. Sauté the onion on medium for 3 minutes. Whisk in the flour and cook for 1 more minute, stirring constantly. Drizzle in the rest of the broth, continuing to whisk until it thickens. Add the asparagus, peas, and white pepper. Reheat. Using a blender or food processor, purée the mixture. Return it to soup pot to rewarm.
- In a bowl, whisk together the egg yolk and the cream. Ladle some of the hot soup into this bowl, stirring well to incorporate. Add this mixture to the soup pot. Stir on low heat until it thickens. Serve soup garnished with reserved asparagus tips.