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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

ASPARAGUS SOUP Recipe

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This recipe for ASPARAGUS SOUP is from Abrahamson's Door County Delights , 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:  
2 ½ lb. asparagus
10 medium sized radishes, chopped
5 Tbsp. butter
1 c. onion, chopped
½ c. celery, finely chopped
4 Tbsp. flour
6 c. chicken broth
¼ c. fresh parsley, minced (or 2 Tbsp. dried parsley)
2 medium potatoes, cut in small-medium chunks (leave skins on)
1 Tbsp. lemon juice
½ c. light cream
½ c. parmesan cheese
Salt and freshly ground pepper to taste
Directions:
Directions:
Cut off top 3” (tips) of asparagus; cut into bite size pieces. Trim off ends of remaining asparagus, and chop stalks into 1/2 “ pieces. Blanch asparagus tips for 4 minutes, adding radishes for the last minute only. Run under cold water; set aside. Melt butter in 3 or 4 quart saucepan. Add onions and celery, and cook slowly until wilted, about 8 minutes. Stir in chopped raw asparagus stalks, and cook mixture covered for 5 minutes. Uncover; stir in flour and cook for 2 minutes. Whisk in chicken broth. Add parsley and potatoes. Bring to a boil; reduce heat and simmer, partially covered 20-25 minutes. Puree on food processor or blender until fine. Return to saucepan and add asparagus tips and radishes, lemon juice, cream, and parmesan cheese. Reheat without boiling. Add salt and pepper to taste.

 

 

 

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