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cream of asparagus

Ingredients For cream of asparagus

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

How To Make cream of asparagus

  • 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.

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