April 3, 2013 by Johanna Burani
This recipe is not of Italian origin. It came to me from Ireland during a culinary conversation with a fabulous Thai chef while we were visiting good friends in Bankok more than 20 years ago. This chef, Boonraud Poonruang, fondly called “Pao,” made this soup while previously working in Ireland. Pao recently left this life and it is in tribute to her that I share her recipe, just at a time when this year’s crop of asparagus is starting to show up in Italian markets.
- 2 cups (.5 liter) chicken or vegetable broth
- 1 lb (450g) fresh asparagus,* washed, bottom ends cut off, cut into 1” (2.5cm) pieces
- 1 tablespoon butter or margarine
- 1 medium onion, chopped
- ½ tablespoon flour
- ½ cup (120ml) evaporated skimmed milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Bring the broth to a boil in medium sauce pan. Add the asparagus. Return to a boil
- and cook for 3 minutes. Set aside.
- In a small sauce pan melt the butter or margarine, add the onions and saute’ until soft but nor browned (approximately 3 minutes).
- Add the flour and the milk (slowly) mix well and continue cooking on a lower flame until the liquid starts to thicken.
- Add the flour mixture to the asparagus and simmer for 3 minutes. Add salt and pepper.
- Using an immersion blender or food processor, puree soup until smooth. Serve hot.