RECIPE: Asparagus Soup
1 Bunch asparagus
2 Tablespoons butter
2 Tablespoons flour
1 Pinch white pepper
1 Teaspoon salt
5 Scrapes nutmeg (or 1/4 teaspoon)
4 Tablespoons Whole Milk Yogurt (Sidehill) or sour cream.
Wash and trim stalks an inch off the ends. Remove tips and set aside. Bring five cups of water to boil. Blanch the tips in the water for three minutes, remove and set aside. Blanch the spears for between 6 and 7 minutes. In a sauce pan, dissolve flour in butter over medium heat using a wooden spoon to make a roux. Stir carefully to avoid lumps. When the asparagus spears are finished cooking, remove with slotted spoon. Puree spears in food processor with 1 cup of the cooking water. Process for about 2 minutes until fully pureed. Pour the asparagus puree into the sauce pan and mix with butter and flour roux. Add two more cups of the asparagus water and bring to a simmer. Add salt, white pepper and nutmeg. Correct seasoning as needed. Pour into bowls and garnish with a generous dollop of yogurt with a single asparagus spear in the middle of each.