Cream Of Asparagus

Cream Of Asparagus

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cathy thomas

By
@cattandwill


Rating:

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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

How to Make Cream Of Asparagus

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.

Printable Recipe Card

About Cream Of Asparagus

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



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