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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream of Asparagus Soup Recipe

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This recipe for Cream of Asparagus Soup is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups chopped yellow onions
1 stick sweet butter
2 quarts chicken stock thoroughly defatted
2lbs asparagus
1/2 cups heavy cream or buttermilk
salt and pepper to taste
Directions:
Directions:
Melt the butter in a large pot and simmer the onions until very soft and golden, about 25 mins, stirring often. add the chicken stock and bring to a boil. meanwhile, trim the tips from the asparagus and reserve. cut about 1 inch from the butt ends of the asparagus spears. chop spears into 1/2" pieces and drop into the boiling chicken stock, cover, reduce heat, and simmer for 45 minutes, or until asparagus is very soft. Force the soup, broth and all, through the medium disk of a food mill. return puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, about 5-10 mins. if serving the soup hot, season with salt and pepper and serve. if serving cold, remove from heat, cool, stir in the cream or buttermilk and refrigerate covered. season to taste with salt and pepper. serve very cold.

 

 

 

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