We’ve made this Cream of Asparagus Soup Recipe a couple of times now. Pretty simple with good results. Your mileage may vary, as is the case with cooking.
Cream of Asparagus Soup from Diana Rattray.
A cream of asparagus soup with asparagus and milk, along with butter and seasonings.
INGREDIENTS:
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 3/4 pound fresh asparagus
- boiling water
- salt and pepper — to taste
PREPARATION:
- Make the white sauce: melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble. Set aside.
- Wash asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside.
- Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve.