Berkeley RFC BBQ - Cream of Asparagus Soup

[Peter and Deborah MacLeod]

This is from the "Silver Palate Cookbook" (the first one) by Julee Rosso
and Sheila Lukins, page 149. They give instructions for both hot and
cold versions -- I much prefer the cold. Taste carefully to adjust the
seasonings, including more buttermilk if the flavor needs to be a bit
"brighter". Note: allow at least one to two hours to cool before
refrigerating and at least four hours to chill thoroughly in the fridge.

4 cups chopped yellow onions, about 2-3 large onions
8 tablespoons (1 stick) sweet butter
2 quarts chicken stock, thoroughly defatted
2 pounds asparagus
1/2 cup buttermilk
salt and freshly ground black pepper, to taste

1. Melt the butter in a large pot and simmer the onions until very soft
and golden, about 25 minutes, stirring often.

2. Add the chicken stock and bring to a boil.

3. Meanwhile, trim the tips from the asparagus and reserve. Cut about 1
inch from the butt ends of the asparagus spears; don't try to remove all
of the tough parts, just the very woody ends. Chop spears into 1/2 inch
pieces and drop into the boiling Chicken Stock, cover, reduce heat, and
simmer for 45 minutes, or until asparagus is very soft.

4. Force the soup, broth and all, through the medium disc of a food
mill. (I processed it in batches in the blender and forced it through a
sieve.) Return puree to the pot, add the reserved asparagus tips, and
simmer until they are tender but still firm, 5 to 10 minutes.

5. Remove from heat, cool, stir in the buttermilk, and refrigerate
covered. Season to taste with salt and pepper. Serve very cold.

Enjoy!
-- Debbie and Peter