Nov 17 2011
1 bunch asparagus, spears cut off and left intact, stalks chopped $4.99
1 tablespoon Kosher salt $0.01
6 tablespoons butter $0.36
1 medium onion, chopped $0.47
1 stalk celery, chopped $0.13
1 carrot, chopped $0.17
6 tablespoons all-purpose flour $0.06
1/2 cup parsley, coarsely chopped $0.50
3 sprigs fresh thyme $0.75
1 bay leaf $0.16
1/2 cup heavy cream $0.44
1/2 cup white wine $2.29
8 cups vegetable stock $3.99
Fresh black pepper $0.01
Total Cost $14.33
Cost per Serving $2.39
1.) Add butter to a large pot over medium heat. Add butter and allow to melt. When hot add the onion, celery, carrot, and chopped asparagus (not the tips.) Cover and cook, stirring occasionally, until asparagus and carrot is soft, about 12 minutes.
2.) Meanwhile, bring a large heavily salted pot of water to a boil. When boiling, add asparagus tips and blanch for 2 – 3 minutes. Drain and set aside.
3.) Add the flour to the pan and stir with a wooden spoon to fully incorporate. Stir and cook for another 2 minutes. Add the thyme, parsley, and bay leaf to the pan and stir again. Cook for about 1 minute.
4.) Pour in the white wine, stir, and bring to a boil. Allow wine to boil for about 2 minutes to allow the alcohol to burn off.
5.) Pour in the vegetable stock and bring to a boil while whisking constantly. Remove from the heat and allow to cool.
6.) Using an immersion blender (or transferring to a stand blender in batches,) puree the soup until smooth.
7.) Place a fine-mesh colander over a large pot or bowl. Pour the soup through the strainer and push through with a wooden spoon to get soup entirely smooth.
8.) Return the soup to the pot and reheat over medium heat. Whisk in the heavy cream, salt and pepper into the soup.
9.) Pour or ladle the soup into bowls and garnish with asparagus spears.
10.) Serve and enjoy!