Rating:
☆☆☆☆☆ 0 votes0
Ingredients
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1.5 lbasparagus, fresh
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1.5 conion, chopped
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6 Tbspbutter
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pinchsalt
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6 Tbspall purpose flour
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2 cwater
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4 cmilk, heated
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1/2 tspdill
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1 tspsalt
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1/2 tspwhite pepper
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2 Tbspsoy sauce
How to Make Cream Of Asparagus
- Break off and discard tough asparagus bottoms, then reak off tips; set aside.
- Coarsely chop stalks; cook in skillet with onion in butter, salting lightly.
- After 8 to 10 minutes, when onions are clear, sprinkle with flour; continue to stir over lowest possible heat 5 to 8 minutes.
- Slowly add water or stock, stirring constantly; cook 8 to 10 minutes stirring frequently, until thickened, then cool slightly.
- In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
- Return puree to 3-quart pan - preferably a double boiler; add dill, salt, pepper and soy sauce.
- Heat gently but don't boil.
- 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 Cream Of Asparagus
Course/Dish: Cream Soups
Other Tag: Quick & Easy
