Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

One more classic from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/18654862/

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The finale to blimpwolf's monthly soup challenge!

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As we reach the final installment of the 2015 Soup Challenge, the kitchens of Full Moon Cuisine wanted to choose a final soup that would celebrate the winter season... even if the weather outside is anything but wintry. So a hearty, winter vegetable was chosen to be the spotlight of this final soup, asparagus. But how to dress up this humble vegetable into a hearty soup? Take a few simple ingredients and use the WHOLE vegetable, of course! The result is a delicious, velvety soup that will please your diners. Here's what you'll need:

- 3 pounds fresh asparagus
- 8 cups chicken stock
- 1 cup minced shallots (usually 2 shallots)
- 1 minced leek
- 4 cloves garlic (minced)
- 4 tbsp butter
- 1/2 cup heavy cream
- 4 slices prosciutto (crisped)
- 1/4 cup Parmesan cheese

To begin, trim off the woody ends of the asparagus. The easy way to find where this is is to bend the asparagus, you'll feel where it is stiff and where it becomes more tender, break/cut there. Also cut off the tips of the asparagus spears and save for later. Cut the remaining asparagus spears into 1/2 inch pieces .In a soup pot, heat up the chicken stock until it boils. Next, place the woody ends of the asparagus into the stick and simmer for 30 minutes, this will help infuse additional asparagus flavor into your stock. At the end of the time, remove the woody ends of the asparagus from the stock and discard them. Pour the stock into a large bowl and reserve.

In your newly empty soup pot, melt the butter over medium-high heat and then add the leek and shallots, cooking until both are tender (should take 3-5 minutes). Next add the minced garlic and cook for 1-2 minutes, until you can smell the garlic. Now add the chopped asparagus spears, salt and pepper, cooking for another 2-3 minutes. Add in the stock you made earlier and allow to simmer for 15-20 minutes, until the asparagus pieces are tender.

Now, use an immersion blender (or a regular blender in batches) and puree the soup until it is velvety smooth. Taste your soup and determine if it needs additional salt or pepper. Now add the cream, Parmesan cheese, and the asparagus tips you saved from earlier, allow the soup to reheat for 5 minutes. Ladle into a bowl and garnish with strips of crisped prosciutto (since asparagus wrapped in prosciutto is a classic appetizer!) and some more Parmesan cheese (because when WON'T that make things better?).

As we close out the 2015 Soup Challenge, the kitchens of Full Moon Cuisine have definitely learned a lot about this humble dish. From simple, appetizer-style soups to the heartier meals-in-a-bowl, soup is truly a wonderful dish to enjoy throughout the year. Thank you everyone for taking this journey with me and I hope to see you again when we embark on our next challenge. To help close out the year and this challenge the kitchen will be staying open late. Care to place an order?


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