Recipe: Asparagus Soup
This early summer asparagus recipe is scaled for your institution's cafeteria.
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Ingredients
- 5 pounds of chopped Michigan asparagus with tips reserved
- 1 large diced onion
- 2 ribs of diced celery
- 1 pound unsalted butter
- 1 pound flour
- Cooking spray as needed
- 1 gallon chicken or vegetable stock
- 1 quart heavy cream
- 2 teaspoons dried thyme
- 3oz corn starch
- Kosher salt and pepper to taste
Instructions
Recipe provided courtesy of Chef Gene Peyerk, Glen Lake Community Schools
Yield: 1.5 gallons
Directions
Melt butter in stock pot over medium heat. Sauté the onions, celery and asparagus pieces in the butter. Reserve the asparagus tips. Add stock and simmer for 30 minutes.
Meanwhile, in a different pot, bring water to a boil and blanch the asparagus tips for 2 minutes.
When stock has simmered for 30 minutes, puree the stock mixture with an immersion blender or in a blender in batches. Strain the pureed stock to create a smooth soup. Stir in the thyme.
Add the heavy cream and the tips and simmer for 20 minutes. Add salt and pepper to taste. If the stock is not thick enough, add a cornstarch slurry (3 ounces of water and 3 ounces of corn starch) and simmer for 5 more minutes.
The soup is ready for serving when it reaches a temperature of 165 degrees.