Russell Hobbs 18970-56 Instructions And Warranty page 14

ASPARAGUS SOUP (serves 4)
For an ultra smooth soup, strain it through a fine sieve, or a conical strainer that is a
favourite in restaurant kitchens. A pestle is used to push the food through the fine-mesh
perforations of the sieve.
1 1/2lb. asparagus
4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
1 yellow onion, diced
3 garlic cloves, minced
1/4 cup dry vermouth
3 cups chicken stock, plus more as needed
Salt and freshly ground pepper, to taste
3/4 cup heavy cream
Snap off the tough stem ends from the asparagus spears. Cut the tips off 8 of the spears
into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces.
In a heavy soup pot over medium heat, melt the 4 Tbs. (1.2 stick) butter. Add the onion
and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
Add the vermouth and cook until most of the liquid has evaporated. Add the chopped
asparagus and the 3 cups stock. Season with salt and pepper. Bring to a simmer, then
reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20
minutes.
Using the hand blender, puree the soup until smooth, about 2 minutes. Pass the soup
through a fine sieve into a clean saucepan. Stir in the cream plus more stock if needed
to reach the desired consistency. Season with salt and pepper. Set the pan over low
heat and reheat the soup to serving temperature.
In a small sauté pan over medium heat, melt the 2 tsp. butter. Add the reserved
asparagus tips and cook until just tender, about 2 minutes. Ladle the soup into warmed
bowls, garnish with the asparagus tips and serve immediately.
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