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. 1.In a saucepan over low heat, melt butter.
  2. 2.Blend in flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
  3. 3.Cook, stirring constantly, for 1 to 2 minutes.
  4. 4.Gradually add the milk; cook, stirring constantly with a whisk until the mixture thickens and begins to bubble. Set aside.
  5. 5.Wash the asparagus, trim away the woody ends, and cut the spears into 1/2-inch pieces.
  6. 6.Cook the asparagus in a small amount of boiling water until tender, for about 5 minutes.
  7. 7.Drain the asparagus, reserving the cooking liquid. Set aside a few of the asparagus tips for garnish, if desired.
  8. 8.Mash or blend the remaining asparagus; set aside.
  9. 9.Add enough boiling water to the cooking liquid to make 1 cup; add the white sauce and pureed asparagus.
  10. 10.Heat thoroughly; season the soup to taste with salt and pepper.
  12. Top the soup with the reserved asparagus tips and serve.
RECIPE BACKSTORY
Delicious creamy soup