Friday, March 21, 2008

cream of asparagus soup

i love asparagus! i found it in the grocery store this week priced below broccoli! another sign of spring! this recipe makes a soup the most beautiful shade of green you've ever seen. and what is most remarkable is that both my boys love it! B turns up her nose at asparagus, but i say, the more for me!

cream of asparagus soup

1 bunch of fresh asparagus
3 tablespoons butter
1 medium onion, chopped
1 1/2 teaspoons sea salt
3 tablespoons flour
2 cups chicken broth
2 cups milk, heated
1 teaspoon dill
white pepper to taste

slice off the tips of the asparagus stalks and reserve. chop remaining stalks into 1" pieces, discarding the tough ends. chop the tips into small pieces, steam until tender, and set aside.

saute' the chopped onion and asparagus in the butter until the onion is clear and soft, about 10 minutes. sprinkle in the flour and continue to cook over low heat for another 5 minutes, stirring frequently. Add the broth and bring to boil. turn heat down and simmer for 10-15 minutes, stirring frequently.

puree' the soup in a food processor and return to the pot. stir in the heated milk until blended. season with dill and pepper. add in the asparagus tips, heat very gently, but do not boil. serve immediately.

this recipe has been adapted from The New Moosewood Cookbook by mollie katzen
everyday gift: fresh asparagus

1 comment:

Elysa said...

Ooh...I love asparagus, too. The soup looks delish, btw! :)