Pureed Asparagus Soup

Recipe Ingredients

1 lb	454g / 16oz	Jumbo asparagus
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Onion (abt 3/4 cup) - coarsely chopped (small)
1 tablespoon	15ml	All-purpose flour
2 cups	474ml	Water or low-sodium chicken broth
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/8 teaspoon	0.6ml	Ground mace
1/4 cup	59ml	Whipping cream

Recipe Instructions

Cut off asparagus tips, finely chop them and set aside on plate. Peel stalks and cut into chunks; set aside.

Melt butter in medium skillet over medium heat. Add onion and saute, stirring, about 7 minutes or until soft and translucent. Stir in flour. Add water. Cover and bring to boil. Add asparagus stalks, salt, pepper and mace. Lower heat and simmer 15 minutes.

Transfer soup to food processor or blender and puree. Return mixture to pan and place over low heat. Add cream and reserved chopped asparagus tips. Cover and reheat 5 minutes before serving.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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