starting work in the paramus famers market. selling sapore ravioli products
lots of fun

ASPARAGUS SOUP WITH BASIL CREAM

ASPARAGUS SOUP WITH BASIL CREAM Makes about 7 cups

For the Soup:3 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
For the basil cream:
1/2 cup heavy cream
1 1/2 cups packed fresh basil leaves
1/2 teaspoon salt Make the Soup:In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove asparagus ends with slotted spoon and discard. Bring water to a boil. Add the 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. In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender. Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.
Make the Basil Cream:
Make basil cream while soup simmers: In 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. Return basil cream to small saucepan and keep warm. Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving