Ingredients:
2 pound fresh green asparagus
1 tablespoon grated onion
4 cups chicken stock
3 tablespoons butter
3 tablespoons flour
1 cup evaporated milk or fat free evaporated milk
1 cup half & half cream
1 large bay leaf
pinch of basil
pinch of pepper
salt or to taste
croutons or crackers
Directions:
Wash and drain asparagus. Break off the bottom 1 1/2 inches from each spire. Cut off the tips 1 1/2 inches from the top. In a large soup pot bring the chicken stock to a boil, add the bay leaf, basil, salt & pepper.
Cook the asparagus tips in the boiling stock until tender, about 5 minutes. Remove with a slotted spoon, drain well, and set aside.
Cook the remaining stalks at a boil in the chicken stock until very soft, about 15 minutes. Put the cooked asparagus in a blender. Blend on medium speed until its a smooth puree. Return puree to the pot.
In a separate saucepan, melt the butter. Add the flour and cook over moderately high heat until lightly browned. Add about 1 cup of the hot soup. Cook until smooth. Add this to the remaining stock. Stir to blend. Add the milk or cream and salt, and heat through. Garnish with reserved asparagus tips and cream, if desired.
Serves 4
2 pound fresh green asparagus
1 tablespoon grated onion
4 cups chicken stock
3 tablespoons butter
3 tablespoons flour
1 cup evaporated milk or fat free evaporated milk
1 cup half & half cream
1 large bay leaf
pinch of basil
pinch of pepper
salt or to taste
croutons or crackers
Directions:
Wash and drain asparagus. Break off the bottom 1 1/2 inches from each spire. Cut off the tips 1 1/2 inches from the top. In a large soup pot bring the chicken stock to a boil, add the bay leaf, basil, salt & pepper.
Cook the asparagus tips in the boiling stock until tender, about 5 minutes. Remove with a slotted spoon, drain well, and set aside.
Cook the remaining stalks at a boil in the chicken stock until very soft, about 15 minutes. Put the cooked asparagus in a blender. Blend on medium speed until its a smooth puree. Return puree to the pot.
In a separate saucepan, melt the butter. Add the flour and cook over moderately high heat until lightly browned. Add about 1 cup of the hot soup. Cook until smooth. Add this to the remaining stock. Stir to blend. Add the milk or cream and salt, and heat through. Garnish with reserved asparagus tips and cream, if desired.
Serves 4