Asparagus Soup: FarmerChef Style

10 May
by Deanne

We had lots of locally grown asparagus last week, which was grown by a farmer in our town (His asparagus fields were even featured in the local newspaper.) 

To celebrate the lovely and tender asparagus shoots, Steve created a creamy asparagus soup which we served as our FarmerChef special.

This recipe calls for roux.  Roux is a cooking mixture of wheat flour and fat (typically butter) that is used in many sauces for thickening purposes.

Steve makes a large amount of roux by heating butter and then gradually adding in wheat flour and stirring until a thick light brown sauce forms.  He then refrigerates it and uses it a bit at a time.  Using roux is a bit of a chef’s secret weapon and knowing how to make and use it will allow you to make many recipes.

Even though this video is about Cajun cooking, it quickly shows how to make a roux that you can use in a variety of dishes.

Asparagus Soup: FarmerChef Style

(makes 8 large bowls of soup)
  • 1 cup onion, diced
  • 1/4 cup bacon, diced very small
  • 6 inch bunch of asparagus, diced with tips reserved
  • 3 quarts chicken stock
  • 3-4 Tbsp. roux
  • 1 cup cream
  • butter, for sautéeing
A photo of asparagus soupDirections:

In a large stock pot add diced bacon and cook until crispy.  Once the bacon is cooked you can remove the grease if there is too much, but leave some so that you can sauté the onions with the bacon.  Sauté together until the onion is translucent.

Add in the diced stalks of asparagus and lightly salt and pepper.  Sauté together with the onion and bacon until the asparagus is tender.  Once tender, add 3 chicken broth and bring to a gentle boil.

Remove from heat and purée using an immersion blender.  Return to low heat and add roux and cream to thicken.

Meanwhile gently sauté reserved asparagus tips in a bit of  butter. Add the tips to the soup and served immediately.

3 Responses to “Asparagus Soup: FarmerChef Style”

  1. Year Of Healthier Living May 10, 2012 at 4:43 pm #

    Ohhhhh, yum!!!!!

  2. estariol217 May 11, 2012 at 2:41 pm #

    It’s also worth mentioning that Steve paired the soup with toasted Whole Wheat Sourdough rolls that he made from scratch. They were perfect for dipping and offered a sour note to the savory and slightly sweet soup!

    • realocalcooking May 11, 2012 at 5:10 pm #

      Nice! I was wishing I could have tasted the bread, it looked good. I miss Dad’s baking creations since I’m far away.

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