Cream Of Asparagus Recipe

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Cream Of Asparagus

cathy thomas

By
@cattandwill



pinch tips: How to Core a Head of Lettuce


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Ingredients

1.5 lb
asparagus, fresh
1.5 c
onion, chopped
6 Tbsp
butter
pinch
salt
6 Tbsp
all purpose flour
2 c
water
4 c
milk, heated
1/2 tsp
dill
1 tsp
salt
1/2 tsp
white pepper
2 Tbsp
soy sauce

Directions Step-By-Step

1
Break off and discard tough asparagus bottoms, then reak off tips; set aside.
2
Coarsely chop stalks; cook in skillet with onion in butter, salting lightly.
3
After 8 to 10 minutes, when onions are clear, sprinkle with flour; continue to stir over lowest possible heat 5 to 8 minutes.
4
Slowly add water or stock, stirring constantly; cook 8 to 10 minutes stirring frequently, until thickened, then cool slightly.
5
In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
6
Return puree to 3-quart pan - preferably a double boiler; add dill, salt, pepper and soy sauce.
7
Heat gently but don't boil.
8
As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain and add whole to soup.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy