Cream of Asparagus Soup
By: Gigi Howe
I had a bunch of asparagus that I bought and I just didn’t get around to cooking them, so I decided to try something different and make some soup! Its good! And if you like asparagus, I am sure you will love this soup. Its easy to make and most of the soup gets pureed in a food processor or blender, except for the asparagus tips.
Cream of Asparagus Soup
Ingredients:
– 1 1/2 lbs fresh asparagus (little more or a little less is ok)
– 2 tablespoons butter
– 3 medium onions – about 2 cups chopped
– 3 tablespoons flour
– 2 1/2 cups water
– 2 cups milk
– 1/2 – 1 teaspoon tarragon
– 1 tablespoon olive oil
– salt and pepper to taste
Directions:
1. Cut off and discard the tough asparagus bottoms. Cut off the tops and set aside. Slice the remaining stalks into 1 inch pieces.
2. Melt butter in saucepan. Add onions and asparagus stalks. Saute for 10 mins. over medium heat. Once the onions are clear and soft, stir in 2 tablespoons flour. Continue to cook over a low heat, stirring frequently for 5 more mins.
3. Add water, loosen any bits of onion that have stuck to the pan, stir well. Heat to a boil, then simmer for 5 mins. Sprinkle in remaining 1 tablespoon flour, mix well. Cook another 8 – 10 mins. This mixture will get thick so you will want to stir frequently.
4. Add milk to pan and remove from heat. Puree in food processor or blender.
5. Saute asparagus tips in olive oil until tender. Combine pureed soup, asparagus tips and tarragon. Mix well, heat and serve.
Enjoy!!
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