Fresh Cream Of Asparagus Soup - xp

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* Exported from MasterCook *

 

Fresh Cream Of Asparagus Soup

 

Recipe By :Mary's Bread Basket & Soup Kettle by Mary Gubser, 1975

Serving Size : 6 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds fresh asparagus

1 quart water

1/4 cup butter or margarine

1/4 cup flour

2 cups half and half cream -- hot

salt

ground nutmeg

 

Clean asparagus thoroughly with a brush under running water. Cut tips off and

set aside. Break off any hard stalk and discard. Cut the remainder in small

pieces. Place asparagus pieces in a saucepan with the quart of water. Bring to a

boil, lower heat to simmer, and cook uncovered 40 minutes, or until vegetable is

tender.

 

Drain asparagus and reserve the stock. Puree the asparagus in a blender, using a

small amount of the reserved stock. Cook the asparagus tips in the remaining

stock 5 to 10 minutes or until just tender. In a separate pan, make a roux of

the butter and flour. Add the hot cream all at once, stirring vigorously with a

whisk until smooth and thick. Blend in pureed asparagus, cooked tips, and

reserved stock. Stir and cook over low heat until smooth and just bubbling.

Taste for salt and adjust. Serve in warm soup bowls with a light dusting of

nutmeg. Serves six.

 

Typed for you by BrendaAdams

 

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