Recipe contributed by 125 Chinese recipes with Bill Jones and Stephen Wong
1 tbsp. vegetable oil
1 large onion, coarsely chopped
1 tbsp. minced ginger root
8 0z. asparagus trimmed and chopped
4 cups of chicken stock
1 cup of light(10%) cream
1 tbsp. lemon juice
1 tsp. sesame oil
salt and pepper to taste
2 tbsp. cornstarch dissolved in 4 tbsp. (610ml) water
Minced fresh herbs(chives, basil thyme, rosemary) to taste
1tbsp toasted sesame seeds
In a large saucepan, heat oil over medium-high heat for 30 seconds. Add onion and ginger root; cook until onion softens and begin to change color. Add asparagus and chicken stock; bring mixture to a boil. Reduce heat and simmer for 15 minutes or until the asparagus is cooked.
Removed saucepan from heat and allow to cool. Transfer mixture in batches to a blender or load processor and process until smooth
Pour soup through a strainer; pushing as much puree through the mesh as possible (use the back od a wooden spoon to squeeze out liquid). Return liquid to the saucepan, add cream and warm to a simmer. Add lemon juice, sesame oil, season with salt and pepper. Add dissolved cornstarch; bring soup top a boil, stirring constantly until thickened. garnish with herbs, asparagus cream (direction at below), if desired and toast sesame seeds.
For special finish garnish with asparagus cream. To make asparagus cream. Puree4 spears of cooked asparagus in food processor, then push through a strainer. Measure the puree and mix an equal amount of sour cream. Place a spoon of mixture in the center of each serving and sprinkle with toast sesame seeds.
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