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

Soups, Cream of Asparagus Recipe

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This recipe for Soups, Cream of Asparagus is from The Cookbook Legacy, 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 lbs green asparagus
1 large onion, chopped
3 tbsp unsalted butter
5 to 6 cups chicken broth
1/2 c creme fraiche or heavy cream
1/4 tsp fresh lemon juice, or to taste
Directions:
Directions:
Cut the tips from 12 asparagus 1 inch from the top and halve them lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2 inch pieces.

In a large stock pot, melt 2 tbsp butter over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 c broth and simmer, covered, until asparagus is very tender, 15-20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3-4 minutes, then drain.

Using caution when blending hot liquids, puree soup in batches in a blender until smooth, transferring to a bowl, then return to pan. Stir in cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tbsp butter. Add lemon juice and garnish with asparagus tips. You can keep this soup covered and chilled, for 2 days.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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