Asparagus and Shiitake Mushroom Soup
Snap the woody stem off each stalk of asparagus, and lightly peel
half the
number of stalks. Chop the ends and the remaining unpeeled asparagus
into
1/4" pieces.
Cover with film wrap and refrigerate until needed.
Blanch the peeled asparagus in 3 quarts boiling salted water.
Do not
overcook; the asparagus should be cooked yet remain crisp. Transfer
the
blanched asparagus to ice water. When cool, cut into 3/4"
pieces. Cover
with film wrap and refrigerate until needed.
Remove and chop the mushroom stems. Slice and remove the caps.
Heat the vegetable oil and water in a 2.1/2-qt.
saucepan over med. heat. When hot, add the chopped asparagus,
mushroom
stems, celery, leeks, and onions.
Season with salt and pepper and saute until the onions are translucent,
5
to 7 mins. Add the chicken stock and bring to a boil.
While the chicken stock is heating, melt the butter in a separate
2.1/2-qt. saucepan over low heat. Add the flour, to make a roux,
and cook
until the roux bubbles, 6 to 8 mins. Stir constantly to prevent
browning
and scorching. Strain 4 cups boiling stock into the roux and whisk
vigorously until smooth. Add the remaining stock and vegetables.
Whisk
until well combined. Lower the heat and simmer for 10 mins.
Remove the soup from the heat and puree in a food processor fitted
with a
metal blade. Strain into a 5-qt. saucepan and return to low heat.
Hold
at a simmer for a few mins. while completing the recipe.
Heat the cream, sliced shiitakes, and asparagus pieces in a nonstick
saute
pan over med. heat. When hot, add to the soup and adjust the seasoning.
Serve immediately. (This soup may be held hot in a double boiler
for up
to one hour.)
From Sue Woodward
Author - Marcel Desaulniers