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Asparagus and Lobster Soup with Chives

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Asparagus and Lobster Soup
with Chives
Cafe Med - Georgetown
Bon Appetit June 1988

Bon Appetit - One Year Subscription 

8 cups water
1 cup dry white wine
1 large onion, quartered
2 celery stalks, coarsely chopped
1 small carrot, coarsely chopped
4 fresh parsley sprigs
4 whole peppercorns
2 fresh thyme sprigs
1 bay leaf
2 uncooked 1-pound lobsters
1 1/2 pounds fresh asparagus, trimmed
1/4 cup (1/2 stick) unsalted butter
1 medium onion, coarsely chopped
1 garlic clove, crushed
3 tablespoons all-purpose flour
1 cup whipping cream
Salt and freshly ground pepper
Snipped fresh chives

  Bring water, wine, quartered onion, celery, carrot, parsley sprigs, pepper- corns, thyme sprigs and bay leaf to simmer in a large pot. Add lobsters
and cook until bright red, 10 to 12 minutes. Remove lobsters and cool
completely. Reserve cooking liquid. Remove tail and claw meat from
lobsters. Slice tails into 1/4-inch-thick medallions. Cut claw meat into
1/4-inch dice. Strain lobster cooking liquid into large saucepan. Boil until
liquid is reduced to 6 cups.
Cut off 2 inches of each asparagus spear. Blanch in boiling water until
crisp-tender, about 2 minutes. Drain and reserve. Cut stalks into 2-inch
pieces. Melt butter in heavy large skillet over medium-low heat. Add
stalks, onion and garlic and cook until the onion is translucent, stirring
occasionally, about 13 minutes. Add flour and cook 5 minutes, stirring
constantly; do not let flour brown. Gradually stir in the reduced cooking
liquid. Simmer 20 minutes to blend flavors.
Purée soup in batches in blender. Strain through fine sieve into a large
saucepan. Add cream and stir until heated through. Season with salt
and pepper. Add lobster, asparagus tips and chives. Let stand 1 minute
to heat through. Ladle into soup bowls. Serves 6.

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