Tuesday, April 27, 2010

Cream of Asparagus Soup

1 lb fresh asparagus (we like McClaskeys or Idagro Farms at Capital City Public Market)
1 bunch lovage
31/2 cups chicken broth
1/4 cup butter
1/4 cup flour
1/2 cup heavy cream
1/2 tsp sea salt
fresh cracked pepper to taste

Trim the coarse ends of the asparagus into one inch pieces, chop lovage. In a medium skillet over medium heat, saute asparagus in one cup of broth-about 7 minutes. About half way in add the lovage.

In a large saucepan over medium heat, melt the butter and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.

Add the cream, salt, pepper and cooked asparagus and lovage with liquid. Stir well and heat thoroughly.