recipe comes from Chef
Patrick who has travelled the world using
his culinary arts and learning new skills. There
is more about Patrick on his Biography page
here) and of course a lot more of his adventures
on his own website, and I do mean adventures.To
visit his website click
cups Chicken Stock, strong flavored
4 cups Asparagus Stems, course chopped
1 cup Asparagus Tips, diced
1/2 medium Onion, course chopped
1 tablespoon crushed Garlic
1/8 teaspoon Black Pepper
2 Teaspoon Fish Sauce
1 Can Evaporated Milk
8 Tablespoons Roux
all the ingredients except Asparagus tips,
evaporated Milk and Roux, to a large pot.
to a boil and cook until tender.
stock in blender and purée.
to stock pot and add evaporated Milk and Asparagus
to simmer and cook ten minutes.
add Roux a tablespoon at a time mixing thoroughly
until desired thickness is reached.