Asparagus Soup with Basil Cream
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
pounds asparagus, ends and tips cut off and
reserved separately and stalks cut crosswise
into 1-inch pieces
2 1/2 cups water
2 medium onions, chopped fine
1 1/2 tablespoons unsalted butter
2 cups chicken broth
1/2 cup heavy cream
1 1/2 cups packed fresh basil leaves
1/2 teaspoon salt
a small saucepan simmer reserved asparagus ends
in water, covered, 15 minutes. Remove and discard
asparagus ends with slotted spoon and bring
water to a boil. Add reserved asparagus tips
and cook, uncovered, over high heat until crisp-tender,
about 3 minutes. Transfer asparagus tips with
slotted spoon to a colander, reserving cooking
liquid, and rinse under cold water to stop cooking.
Drain tips well.
a 4-quart heavy saucepan cook onions in butter
with salt and pepper to taste over moderate
heat, stirring until pale golden.
asparagus stalk pieces, broth, and reserved
cooking liquid and simmer, covered, 15 minutes,
or until asparagus pieces are tender.
basil cream while soup simmers)
a small saucepan bring cream to a boil and stir
in basil and salt. Cook mixture over high heat,
stirring, until basil is wilted, about 5 to
10 seconds, and in a blender purée mixture.
basil cream to small saucepan and keep warm.
soup in cleaned blender in small batches and
return to 4-quart saucepan, thinning with water
soup with salt and pepper and heat over moderately
low heat, stirring occasionally, until heated
soup among 6 bowls and add asparagus tips, arranging
them decoratively. Drizzle basil cream over