Cream of Asparagus Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Soups

Cream of Asparagus Soup

From Dorothy McNett's recipes at I favor cooking my vegetables in "the vegetable cooker", which is your microwave. If you prefer, of course you can use a saute or sauce pan and cook on the burner using the same proportions and just about the same amount of time.

1 pound fresh asparagus
1 tablespoon butter or olive oil

2 tablespoons butter or olive oil
2 tablespoons flour
salt and pepper
1 1/2 cups chicken or vegetable broth
1/2 cup milk or soy milk

2 tablespoons brandy

Snap each asparagus spear, discarding the tough end. Slice into pieces about 1 inch in sice. Place in glass or ceramic batter bowl, cover with a glass plate or lid. Add butter or oil. Microwave 3-5 minutes. Reserve a few stalks for the garnish when serving the soup. Puree the rest in a food processor. In batter bowl, microwave 2 tablespoons butter or oil and flour 1 minute, whisk in seasonings, broth and milk. Microwave 3 minutes. Whisk in the pureed asparagus, correct seasonings, and microwave 4-5 minutes or until bubbling hot. Transfer soup to serving container, and snip in the reserved asparagus to add texture. Microwave the brandy 30 seconds and pour into the soup. Serve!

Recipe created 2006-04-25.

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