Ingredients
- 1 pound(450 g)fresh asparagus, or 1 pkg. frozen
- 1 1/2 cups(3 1/2dL)Chicken Stock or canned broth
- 2 tablespoons chopped onion
- 1 cup(1/4L)milk or cream
- Salt
- Freshly ground pepper
Directions
If using fresh asparagus, wash stalks and cut off the coarse ends. Cook the asparagus in 2 cups boiling water until tender. Drain, reserving 1 cup of the water. Cut off the asparagus tips, chop them, and reserve. Put the chicken stock, onion, and reserved water in a pan and bring to a boil.Add the asparagus and simmer for 5 minutes. Put through a strainer or vegetable mill or puree in a food processor or an electric blender. Return to the pot and add the milk or cream and salt and pepper to taste. Reheat and adjust the seasonings. Before serving, sprinkle with chopped asparagus tips.
Thick Cream Of Asparagus Soup:
Before adding the milk, melt 2 tablespoons butter in a large pot, stir in 2 tablespoons flour, and cook for a few minutes until smooth. Slowly add the milk or cream and salt and pepper. Then add the asparagus puree and reheat until thickened.
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Cream Of Asparagus Soup