"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Asparagus Bisque Recipe

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

Added: Sunday, October 5, 2008


1 stick butter
3/4 cup all purpose flour
1 quart whole milk
1 quart heavy cream
2 cups chicken broth
1 t. white pepper
1 t. salt
1 bay leaf
6 lbs. asparagus, wahsed and cooked until tender, discarding the woody ends
instant potatoes (used to thicken)

In a large stockpot melt the butter. Whisk in the flour, stirring constantly and cook for 1 minute. Gradually add the milk, stirring with whisk. When thickened add the cream and the chicken broth. Then add the bay leaf, salt and pepper. Finally add the asparagus and cook over very low heat for one hour, stirring often. Ue the instant potatoes to achieve desired consistency.

Note: This make one gallon of soup. The recipe can be successfully cut in half.




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