Cream Of Asparagus Soup With Gruyere - cooking recipe

Ingredients

1 lb. asparagus, trimmed and pared
2 Tbsp. unsalted butter
1 3/4 c. chicken stock or broth
salt and freshly ground white pepper to taste
1/2 c. half and half
1 egg yolk
1/4 c. grated Gruyere cheese

Preparation

Blanch asparagus until crisp-tender, about 4 minutes.
Rinse under cold running water and drain.
Reserve 6 of the asparagus tips for garnish. Saute remaining asparagus in butter in a large saucepan over medium heat until tender.
Transfer to a food processor or blender and puree.
Mix puree and stock in a saucepan.
Heat over low heat to barely simmering.
Season to taste with salt and pepper.
Whisk together half and half, egg yolk and cheese in a small bowl. Whisk into soup.
Heat just until slightly thickened and soup is warm. Garnish with reserved asparagus tips. Season to taste.
Makes about 4 cups.