"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

Asparagus Bisque Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!