"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cream of Asparagus Soup Recipe

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

Contributor:  
Contributor:  
Sharon Lindale

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp butter
2 cups scallions (16)
3 tbsp flour
6 cups chicken stock
1 lb. fresh asparagus, cut into 1' pieces, tips reserved
salt & pepper
3/4 c. cream

Directions:
Directions:
Melt butter over low heat. simmer scallions until soft. Add flour and cook rue a couple of minutes. Add stock & asparagus staks, bring to a boil, reduce heat. simmer partially covered 30 mins. Cool and puree.
Return to pot, add reserved tips, salt & pepper, simmer until tender. Add cream and heat through, but don't boil.

Personal Notes:
Personal Notes:
If you do not wish to add cream, I usually make this by adding a large grated potato, just before bringing to a boil. This will thicken the soup, without cream

 

 

 

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