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Rich Asaparagus Soup Recipe

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

Michelle Rice
Added: Monday, June 4, 2007


1/2 cup (1 stick) butter
2 large yellow onions, coarsely chopped
4 large cloves garlic. coarsely chopped
1 1/2 quarts chichen stock
3 pounds asaparagus
1 bunch fresh parsley, stems removed, chopped (1 cup)
2 medium-size carrots, peeled and cut into 1-inch pieces
8 fresh large basil leaves
1 Tbsp. dried tarragon
1 tsp. salt
1 tsp. freshly ground black pepper
pinch cayenne pepper
1 cup sour cream
1 large ripe tomato, seeded and cut into small dice

Melt butter in a heavy large saucepan over low heat. Add the onions and garlic and cook uncovered until wilted, about 25 minutes.

Add the stock and heat to boiling.

Trim the woody ends from the asparagus and cut the stalks into 1 inch pieces. Reserve the tips. Add the asparagus pieces, parsley, carrots, basil, tarragon, salt, pepper aned cayenne to the stock. Reduce heat to medium-low and simmer covered until the vegetables are tender, about 50 minutes.

Remove the soup from heat and let cool. Process in batches in a blender or a food processor fitted with a steel blade until smooth. Strain the soup through a medium size sieve to remove woody fibers.

Return the strained soup to the pan, add the asparagus tips, and simmer over medium heat until the tips are tender, about 10 minutes.

Ladle the soup into soup bowls. Dollop each serving with sour cream and sprinkle with diced tomato.

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