Ingredients
| 2 lbs. | asparagus | | 1 gal. | water | | 1 tbsp. | salt | | 1/4 cup | onion, minced | | 1/4 cup | parsley, minced | | 1 tsp. | ground coriander | | 2 tbsp. | butter | | 1 tbsp. | flour | | 2 cups | chicken broth, heated | | 1/2 cup | heavy cream | | 1 tbsp. | lemon juice | | 1/2 tsp. | salt | | 1/4 tsp. | white pepper |
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Instructions
Trim tough ends and peel asparagus stems with potato peeler. Tie together in 3 bunches. Simmer in large pot of salted water until just tender. Lift bundles out, place in sink of cold water. When cooked, drain on paper towels. Cut into 1-inch pieces; reserve.
In medium saucepan, sauté onion and parsley with coriander and butter until soft. Stir in flour; cook for three minutes. Remove pan from heat; stir in heated broth. Simmer mixture 5 minutes. Add reserved asparagus stalks. Purée mixture in blender or food processor until smooth. (Do in batches.) Return purée to saucepan; stir in cream and reserved tips. Heat. Do not boil. Stir in lemon juice. Add salt and pepper. Serve hot or chilled.
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