Saturday, June 19, 2010

Cream of Asparagus Soup

Recorded 11 March 2000. Adapted from several recipes found online. A Family Favorite. 
1 medium onion
1 lb asparagus
6 T low-fat soft margarine
4 T flour
1 t dry dill weed or 2 t fresh finely chopped
1/2 t dry tarragon
4 c chicken stock (or vegetable stock for vegetarian)
2 T lemon juice (fresh is best) 

1 c half-and-half
salt and white pepper to taste
Dice onion coarsely. Trim tough bottoms off asparagus and cut into half-inch pieces. Saute vegetables in margarine until onions are clear. Add herbs. Mix in flour and heat 2 minutes. Add broth, lemon juice and pepper. Simmer until asparagus are very tender (about 15 minutes). Puree soup with potato masher, food mill, or hand-held stick blender (best). Pass through a strainer to remove tough fibers. Add light cream, adjust seasoning, chill, and serve. Garnish with a dollop of sour cream and chopped chives or dill. 
Variation: Cauliflower or broccoli can be substituted for asparagus.

No comments:

Post a Comment

We hope our work is useful to others. Comments are welcome from any reader. All posts are moderated by DrDaddy and his staff (presently, N = 0).