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Cream of Asparagus Soup

Guest Author - Sandy Moyer

Cream of Asparagus Soup

  • 1 lb. fresh asparagus
  • 1/2 cup chopped celery
  • 2 T. chopped onion
  • 2 cups chicken broth, divided
  • 2 T. butter
  • 2 T. flour
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 cup light cream (or half and half)

Preparation -
Wash the asparagus; remove any woody areas from the lower ends of the spears; cut into 1" pieces. In a stockpot or large saucepan, simmer the asparagus, celery, chopped onions and 1/2 cup of the chicken broth for about ten minutes or until the asparagus is tender. Remove from heat, cool, then puree the asparagus mixture in a blender or food processor or strain it in a food mill until smooth; set aside. Melt the butter in the bottom of the stockpot or saucepan. Add the remaining chicken broth. Whisk in the flour and salt, while bringing to a low boil over medium heat. Reduce heat and simmer for about 10 minutes. Stir in the asparagus puree, milk, and cream; cook on low heat until well blended and heated through.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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