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Soup of Asparagus and Scallions Recipe

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This recipe for Soup of Asparagus and Scallions, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Monday, July 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 T. unsalted butter
16 medium scallions
6 c. chicken or vegetable broth
3 T. flour
1 lb. asparagus, tips reserved, stalks peeled and cut into 1-inch pieces
salt and white pepper, to taste
1/3 c. heavy cream

Directions:
Directions:
Trim and mince scallions (should yield about 2 cups). Simmer scallions in butter and a few teaspoons of broth, covered, until tender. Add flour and cook 1-2 minutes, stirring constantly. Add remaining broth and whisk until blended. Add asparagus stalks, salt and pepper; simmer, partially covered, for 30 minutes. Strain soup and return broth to pan. Puree cooked veggies in blender or food processor until smooth. Add pureed veggies back to broth and whisk until smooth. Add asparagus tips and cream; simmer until tips are tender. Taste and add seasoning.

Personal Notes:
Personal Notes:
This can be made vegan by using vegan margarine and soy milk.

 

 

 

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