Cream of Asparagus Soup with Gruyere
Cream Of Asparagus Soup With Gruyere is an moderately easy dinner. Made with 1 lb. asparagus, trimmed and pared, 2 tbsp. unsalted butter, 1 3/4 c. chicken stock or broth, salt and freshly ground white pepper to taste and 1/2 c. half and half, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
Blanch asparagus until crisp-tender, about 4 minutes.
Rinse under cold running water and drain.
Reserve 6 of the asparagus tips for garnish. Saute remaining asparagus in butter in a large saucepan over medium heat until tender.
Transfer to a food processor or blender and purée.
Mix purée and stock in a saucepan.
Heat over low heat to barely simmering.
Season to taste with salt and pepper.
Whisk together half and half, egg yolk and cheese in a small bowl. Whisk into soup.
Heat just until slightly thickened and soup is warm. Garnish with reserved asparagus tips. Season to taste.
Makes about 4 cups.
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