Cream of Asparagus soup

Ingredients:

• 10 ¾ ounces chicken broth
• ¾ c. water
• 2 pounds fresh asparagus, cut into half-inch pieces
• 9 tbsps. butter or margarine, divided
• 6 tbsps. flour
• 2 tbsps. finely chopped onions
• 2 egg yolks
• ¾ cup heavy cream
• 1/8 tsp. white pepper

Procedure:

1. In a sauce pan, combine chicken broth and water; bring to a boil over medium heat.
2. Add asparagus and cook until tender, about 12-15 minutes.
3. Strain stock into bowl, reserve asparagus.
4. Using same sauce pan, melt 5 tbsps. butter over low heat.
5. Blend in flour; cook and stir 1 minute.
6. Remove from heat; gradually add strained stock, stirring constantly.
7. Over medium heat, cook until stock is thickened and smooth.
8. Reduce heat to low and keep warm.
9. In fry pan, melt 2 tbsps. butter over medium heat.
10. Stir in asparagus and onions; sauté over low heat 5 minutes.
11. Set steamer over sauce pan; add asparagus and onions.
12. With masher, press vegetables through strainer into soup stock.
13. Blend together egg yolks and cream; gradually add soup, stirring constantly.
14. Add remaining butter and pepper, continue to heat 5 more minutes.

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Tags: asparagus soup, cream of asparagus recipe, cream of asparagus soup recipe, Soup, Soup Recipe

Category: Soup