Cream Of Asparagus

Cream Of Asparagus Recipe

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cathy thomas



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

How to Make Cream Of Asparagus


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

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

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