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Cream Of Asparagus Recipe - Cooking Index

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Cream Of Asparagus

Type: Vegetables
Courses: Soup
Serves: 9 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozFresh asparagus
4 cups 948mlHot milk
1 1/2 cups 93g / 3.3ozChopped onion
1/2 teaspoon 2.5mlTo 1 t dill weed - (to taste)
6 tablespoons 90mlButter + salt
1 teaspoon 5mlSalt
6 tablespoons 90mlAll-purpose flour
1/2 teaspoon 2.5mlWhite pepper
2 cups 474mlWater or stock
2 tablespoons 30mlTamari soy sauce

Recipe Instructions

Break off and discard tough asparagus bottoms. Break 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. 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 tamari. 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. Add whole to soup.

Source:
Viana La Place

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