Oven-Roasted Asparagus Soup
Topic and Skill – Roux and Velouté (Episode #5): Putting to use some of the basics – blending and straining and making the best of seasonal ingredients.
Roux – a thickening base for sauces made from equal parts of butter and flour. (See Episode #2)
Velouté – a smooth savory sauce made by thickening a light stock with a roux. It is one of the five ‘mother sauces’ of French cooking and is the foundation for other sauces – the variations are endless! (See Episode #2)
*Asparagus soup usually needs some salt to really make the asparagus ‘pop’ when tasted. When adding salt to season, do so very slowly, add, then taste. Add then taste. Remember, you can always add, you can never take away.
Ingredients
- 5 tablespoons unsalted butter
- 3 lbs asparagus (tough ends snapped off; approx. 4 lbs purchase weight, after trimming the ends)
- 1 onion (small dice)
- 4 tablespoons all-purpose flour
- 4 cups chicken stock
- ½ cup heavy cream (optional)
- 1 tablespoon lemon juice
- 1 ounce dry sherry
- salt and pepper to taste
Directions
Preheat oven to 350°F degrees.
Cut the asparagus to 1-inch pieces. Place half the asparagus pieces onto a rimmed baking sheet, dot with 1 tablespoon butter, rolling the asparagus around to lightly coat.
Bake the asparagus, turning once, until tender and just beginning to color, about 8 minutes. Do not let asparagus brown. Cool and roughly chop.
Mix baked asparagus with the remaining uncooked asparagus. And set aside.
Heat the remaining 4 tablespoons butter in a large pot until foaming has subsided. Add the onions and cook until softened. Add flour and cook until thoroughly combined (the mixture should have the consistency of wet sand). Stirring constantly add the chicken stock. Simmer for 5 minutes.
Add the asparagus to the simmering stock and continue simmer until mixture begins to thicken. Blend with immersible blender. Strain through a chinois or kitchen sieve. Discard the solids.
Return the strained mixture to the saucepan (stir in the cream, if desired). Warm the soup over low heat. Add lemon juice (to maintain the light green color). Season to taste.
Just before serving, stir in dry sherry.
Explore More Recipes
Balsamic Vinaigrette
This is an ‘emulsion’ vinaigrette recipe. For a thick, creamy dressing, add oil very slow, whisking constantly.
Maryland Crab Cakes
Every Marylander has a crab cake recipe, but one can’t be a top Annapolis caterer without outstanding crab cakes.
Traditional Chicken Stock
Nothing beats the flavor of homemade chicken stock. Don’t be shy, it’s not difficult to make. Craig walks step-by-step.
Braised Mediterranean Chicken
Make-ahead recipe! Prep chicken and refrigerate in an oven-proof dish, then finish in the oven for 45 mins prior to serving.
Chicken Piccata
A classic chicken piccata recipe optimizes all parts of the bird with sautéing and a white wine pan-reduction sauce.
Pork Shoulder
This pork shoulder recipe uses heritage breed hog which produces a reddish color meat. The fat is luscious with great flavor.
Beef Hanger Steak
Hangar steak is a little known cut with for maximum flavor. This quick skillet recipe includes Maderia sauce.
Succotash
Succotash is best with the freshest, local ingredients. When combined the sum of the ingredients is far greater than individually.
Pasta Carbonara
The secret to great pasta carbonara (besides fresh bacon and eggs) is ‘Mise En Place’ or gathering what you need before you begin.
Pommes Frites
The key to making perfect fries at home – crispy on the outside, smooth, warm and mellow on the inside – is to fry them twice.
Omelette
Making a great omelette is an essential part of being a good cook. And essential to making a great omelette is egg selection.
Cherry Bread Pudding
Traditional New Orleans recipe for cherry bread pudding with whiskey bourbon sauce. Perfect finishing touch to a great meal.