Asparagus Soup Unverified!


  • 1 lb young asparagus, for garnish
  • 3 Tbl butter, divided
  • 6 shallots, sliced
  • 1 Tbl all-purpose flour
  • 2 1/2 cups vegetable stock
  • 1 Tbl lemon juice
  • salt and pepper, to taste
  • 1 cup milk
  • 1/2 cup light cream or half and half
  • 2 tsp chopped fresh chervil


Cut top 1 1/2" off the tops of half the asperagus and reserve. Slice remaining asparagus.

Melt 2 Tbl of butter in a large saucepan. Gently fry the sliced shallots until soft but not brown, 2-3 minutes. Add the asparagus and fry for about 1 minute before adding flour. Wait an addtional minute before adding stock or water, lemon juice and seasoning to taste. Bring to a boil before reducing to simmer partially covered for 15-20 minutes or until asparagus is exceptionally tender.

Puree soup. In another pan, melt the remaining butter fry the reserved asparagus tips for 3-4 minutes. Bring soup back up to temperature and add cream and asparagus, heating slowly. Garnish with chervil.