Cream brings richness to this asparagus soup. Luscious and thick, it goes together fast.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1 pound green asparagus
- 6 cups chicken stock
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup milk or cream
- 1/2 teaspoon salt
- 1/2 cup whipping cream, whipped (optional)
Preparation:
Wash and drain asparagus. Cut off tips 1-1/2 inches from the top. Bring the stock to a boil in a large soup pot. Cook the asparagus tips in the boiling stock until tender, about 5 minutes. Remove with a slotted spoon, drain well, and set aside.Dice the remaining stalks and boil in the stock until very soft, about 15 minutes. Press stalks and some of the stock through a strainer or coarse sieve. Return puree to the pot.
In a separate saucepan, melt the butter. Add the flour and cook over moderately high heat until lightly browned. Add about 1 cup of the hot soup. Cook until smooth. Add this to the remaining stock. Stir to blend. Add the milk or cream and salt, and heat through. Garnish with reserved asparagus tips and whipped cream, if desired.
Yield: 4-6 servings
Source: The Settlement Cookbook edited by Charles Pierce (Smithmark Publishers)
Reprinted with permission.
