Cream of Asparagus Soup by Chef Jacques

Cream of Asparagus Soup:

Serves 4

1 pound fresh jumbo asparagus
1 quart boiling water
1 tablespoon salt
5 tablespoons butter
¼ cup chopped onions
¼ cup minced leeks, washed well (use all parts)
3 tablespoons all purpose flour
Freshly ground pepper to taste
¼ cup heavy cream
Croutons to garnish
¼ teaspoon chopped parsley

Wash, peel, and snap off the lower stalks of the asparagus. Reserve the peelings and lower stalks.

Lay the asparagus in a deep pan, so that the tips are facing in the same direction. Cover with the boiling water seasoned with salt. Cook for 5 to 7 minutes, or until the asparagus are tender but still crisp.

Lift the asparagus from the water and plunge into ice water. Reserve the cooking liquid. One-quarter of the asparagus is used in the soup. (Serve the remaining pieces with vinaigrette, as a salad, or with melted butter as a side dish.)

Cut the tips from one-quarter of the cooked asparagus, reserving both stalks and tips for the soup. Melt 3 tablespoons of the butter in a 3-quart saucepan. Stir in the onions and leeks, and cook over low heat for 5 minutes, but do not brown. Dust the onions and leeks with the flour and mix thoroughly. Pour in the reserved cooking liquid, blending vigorously with a whisk. Add the raw asparagus peelings, lower stalks, and the reserved cooked stalks. Season with the pepper. Cover and boil gently for 30 minutes.

Purée the soup in a blender or food processor (the soup may have to be puréed in several batches) and force through a fine strainer.

Before serving, reheat the soup and, with a whisk, stir in the remaining two tablespoons of butter and the cream. Adjust seasonings. Add the reserved asparagus tips and garnish with croutons and freshly chopped parsley.

We thank Chef Jacques of L’Auberge Chez Francios for allowing us to reprint this recipe.

Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father, François’ footsteps, Jacques loves to create and serve contemporary French fare, whether at his family’s Washington DC restaurant, L’Auberge Chez François, or at one of his popular cooking demos and luncheons. His menus feature classic Alsatian and French cuisine reinterpreted for American palates. When he isn’t in the kitchen Chef Jacques can be found sharing his gourmet cooking secrets and tips to sold-out audiences, in the pages of national magazines, and on radio and television programs across the country.

Call Julie at 703-978-6028, or e-mail for info on MonaVie. We serve MonaVie, EMV Action Drinks, and RVL in Northern Virginia, Virginia Beach, Norfolk, Richmond, Fairfax, Burke, Maryland, Springfield, and Washington, D.C. We can assist you in shipping MonaVie products to other areas as well, or throughout the world, where MonaVie is provided.

During a stressful and busy day, most people do not get the recommended amount of fruits and vegetables in their diet. But just 4 ounces of MonaVie’s premier acai juice blends daily equals 13 servings of fruit which can help boost your nutrition with loads of antioxidants that fight free radicals. Many of the fruits in MonaVie are hard to find from around the world, and work together to give you a wide variety of nutrients. We are looking for people who just want to be customers where MonaVie products can improve their own nutrition, and we are seeking other bloggers or smart business people who want to set up a small home based MonaVie business too.

Remember MonaVie products make great gifts for birthdays, Mother’s Day and Father’s Day too.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: