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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

John Padget's Famous Asparagus Soup Recipe

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This recipe for John Padget's Famous Asparagus Soup is from The Stover and Sons Family Cookbook Project, 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:  
A Bunch of small (thin)spring asparagus
3-4 T butter
1/3 c. shopped onion
1/3 c flour
1 can or package os Swanson's Chicken Stock
Salt abd pepper to taste
Directions:
Directions:
Cut off botton 1/4 of asparagus and discard
Chop rest of asparagus into about 1 inch pieces


Melt butter in pan
add onions until softened not carmelized


Slowly add flour to butter /and onions
Stir into a roux
brown roux a bit

Add chcken stock and stir until blended


Then pour all into blender and pulverize until smooth
Return to pot
Add 1/2 c of cream
the soup should be about the consistency of cream


It should be about right.
(If too thick add more broth
if too thin create more roux then stir in)

Season with kosher salt and freshly ground pepper
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This soup is a wonderful color and texture. I was not a big asparagus fan but this is now on my standing menu when fresh asparagus is at the market.

Thank you John

 

 

 

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