"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Asparagus or Broccoli Soup Recipe

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This recipe for Cream of Asparagus or Broccoli Soup, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Kadavy Hobcroft
Added: Wednesday, May 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Bunch of Asparagus or Broccoli, chopped
1/4 c butter
1/4 c chopped onion
1/4 c chopped carrots
1/4 c chopped celery
5 T flour
1 tsp salt
1 tsp pepper
1 1/2 cup milk (or half and half if you can afford the fat in your diet)
3 cups vegetable stock

Directions:
Directions:
1. In a large saute pan melt butter over med. heat
2. Add carrots, celery and onions and cook until onions are transparent
3. Add flour, salt and pepper and cook for about 1 -2 minutes to brown flour just a bit and the sauce does not taste too much like flour
4. Add vegetable stock and asparagus or broccoli and cook until vegetable is soft about 15 minutes
5. With an immersion blender mix until soup is smooth (Transfer to blender if you do not have an immersion blender, just be careful not to burn yourself and blend in small portions)
6. Add the milk and reheat just to a simmer and serve

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Skyler's favorite is the asparagus and Bryan's is the broccoli - I love them both, it is a super quick and easy meal!

 

 

 

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