Cream Of Asparagus Soup Recipe - Cooking Index
Cream Of Asparagus Soup Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Asparagus |
| 5 tablespoons | 75ml | Butter |
| 5 tablespoons | 75ml | Flour |
| 3 cups | 711ml | Milk |
| 3 cups | 711ml | Nonfat chicken or vegetable broth |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| Salt - to taste |
To make this soup vegetarian, substitute vegetable broth for the chicken broth.
Snap off woody bottom portion of asparagus and discard. Cook asparagus in steamer until until tender, 5 to 7 minutes. Cool slightly. Puree in batches in food processor. Set aside.
Heat butter over low heat until melted. Add flour and cook, stirring continuously with wooden spoon, 3 to 4 minutes. Add milk and whisk vigorously until incorporated. Continue whisking and cooking until mixture thickens to consistency of cream soup, 5 to 7 minutes. Add broth and whisk briefly to incorporate.
Add asparagus puree to milk mixture and stir well to combine. Remove from heat and strain through fine sieve. Return soup to pan over low heat and season with white pepper and salt to taste. Serve hot.
This recipe yields 6 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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