Asparagus Bisque

Culinary Tools:

• Chef’s Note
• Bamboo Cutting Board
• 6-quart Dutch Oven with Cover
• Xtractor™
• 8-inch Gourmet Skillet

Bisque Ingredients:

• 1 tablespoon olive oil
• 4 pounds asparagus, chopped
• 2 teaspoons garlic, chopped
• 1 tablespoon chicken base
• 4 cups water
• 2 cups heavy cream
• 6 teaspoons low-fat sour cream (garnish)

Roux Ingredients:

• 2 ounces butter (½ stick)
• ½ cup flour

Bisque Procedure:

1. In the 6-quart Dutch Oven, preheat olive oil at high heat for about 4 minutes or until oil is very hot.
2. Reduce temperature to medium, add asparagus and garlic, and stir constantly until asparagus are soft (in about 3 to 4 minutes). Set aside 6 asparagus for garnishing.
3. Process remaining asparagus thru the Xtractor™ to get 3 cups juice. Also set aside ½ cup pulp to thicken the bisque.
4. In the same Dutch Oven, add 4 cups water. Cover with the Redy-cook® valve open and bring to a boil at high heat (in about 4 minutes). Add chicken base and stir until dissolved.
5. Add heavy cream, 3 cups asparagus juice and ½ cup asparagus pulp. Mix well and bring to a boil (in about 1½ minutes).
6. Add roux and stir well to thicken bisque even more. Cook at low heat for other 4 or 5 minutes.
7. Serve hot and garnish each bowl with one of the asparagus you set aside and a teaspoon sour cream.

Roux Procedure:

1. In the 8-inch Skillet, add butter and melt at medium heat.
2. Add flour; stir constantly until you get a smooth mixture.

CHEF’S NOTE: You may adjust the quantity of asparagus pulp, depending on how thick you like the bisque.