Cream of asparagus soup
CATEGORIES
INGREDIENTS
- Cooking Time: 12 minutes
- Servings: 4-6
- Preparation Time: 10 minutes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ​salt
- 1/8 teaspoon black pepper (or white pepper)
- 2 cups milk
- 3/4 to 1 pound fresh asparagus
- Salt (to taste)
- Black pepper (to taste)
DIRECTIONS
- 1.In a saucepan over low heat, melt butter.
- 2.Blend in flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- 3.Cook, stirring constantly, for 1 to 2 minutes.
- 4.Gradually add the milk; cook, stirring constantly with a whisk until the mixture thickens and begins to bubble. Set aside.
- 5.Wash the asparagus, trim away the woody ends, and cut the spears into 1/2-inch pieces.
- 6.Cook the asparagus in a small amount of boiling water until tender, for about 5 minutes.
- 7.Drain the asparagus, reserving the cooking liquid. Set aside a few of the asparagus tips for garnish, if desired.
- 8.Mash or blend the remaining asparagus; set aside.
- 9.Add enough boiling water to the cooking liquid to make 1 cup; add the white sauce and pureed asparagus.
- 10.Heat thoroughly; season the soup to taste with salt and pepper.
- Top the soup with the reserved asparagus tips and serve.