RECIPE #4945 - CREAM OF ASPARAGUS SOUP, January 10, 2013 - | Nashville News, Weather & Sports

RECIPE #4945 - CREAM OF ASPARAGUS SOUP, January 10, 2013

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(serves 8)

1/2 c. chopped onion
1 clove minced garlic
1 Tbsp. olive oil
28 oz chicken broth
2 1/2 pound fresh asparagus, trimmed & cut into 1 inch pieces
1/4 tsp. tarragon
1/4 c. butter
1/4 c. flour
1/2 tsp salt
1/4 tsp white pepper
1 1/2 c. whole milk, at room temp.
1 1/2 c. heavy cream, at room temp.
1 Tbsp. brown sugar
1 1/2 tsp lemon juice
splash of soy sauce

Saute onion & garlic in olive oil in a large saucepan over medium heat until onions are translucent.  Add broth, asparagus, & tarragon.  Simmer about 8-10 minutes or until asparagus is tender.  Using an immersible blender or in a blender, puree asparagus mixture.  Set aside.

In a soup/ stockpot, melt butter.  Stir together flour, salt & pepper; whisk into melted butter.  Cook stirring constantly until light brown in color.  Gradually add warm milk & cream to mixture stirring constantly.  Once fully incorporated, stir in asparagus mixture & remaining 3 ingredients.  Simmer stirring occasionally until thoroughly heated.

Enjoy with a loaf of good bread!

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