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Fresh Asparagus Soup Recipe | |
Soup | |
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Ingredients:
2 pounds fresh asparagus1/2 cup chopped onion 4 tablespoons butter or margarine, divided 1/2 cup chopped carrots 1 cup chopped celery 1 quart chicken stock, homemade or substitute Swanson's chicken broth Generous grind of black pepper 2 small garlic cloves, mashed 1 teaspoon dried tarragon 1/2 teaspoon salt 1/4 cup flour 1 1/2 cups whole milk 1/2 cup sour cream, room temperature
Directions:
Clean asparagus; cut off tips and break off ends. Reserve ends. Blanch tips in boiling water about 2 minutes, then plunge into ice water; drain, set aside. Reserve stalks. In large skillet, saute onion in 2 tablespoons butter. Add carrots and celery; saute for 2 minutes. Add asparagus stalks; saute 10 minutes. Add 1/2 cup chicken stock; cover and simmer 10 minutes. Puree mixture in blender. Heat remaining chicken stock in large pot; add asparagus ends, pepper, garlic, tarragon, and salt. Simmer for 30 minutes. Strain liquid, discarding solids. Stir pureed mixture into liquid. Melt remaining butter in a saucepan; stir in flour. Cook and stir for 1 minute. Gradually stir in milk; stir until thick and smooth. Stir in soup mixture; simmer, stirring, for 5 minutes. Add reserved asparagus tips; heat through. Top each serving with a dollop of sour cream6 servings
You can prepare this up to where you thicken the milk. Reheat the soup while you are preparing the thickened milk. If you want this to look a little "greener", stir a bit of green food color into the sour cream or even into the soup.
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