Ingredients Jump to Instructions ↓

  1. 1 pound green asparagus

  2. 6 cups chicken stock

  3. 3 tablespoons butter

  4. 3 tablespoons flour

  5. 1/2 cup milk or cream

  6. 1/2 teaspoon salt

  7. 1/2 cup whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. Preparation: Wash and drain asparagus . Cut off tips 1-1/2 inches from the top. Bring the stock to a boil in a large soup pot. Cook the asparagus tips in the boiling stock until tender, about 5 minutes. Remove with a slotted spoon, drain well, and set aside. Dice the remaining stalks and boil in the stock until very soft, about 15 minutes. Press stalks and some of the stock through a strainer or coarse sieve. Return puree to the pot. In a separate saucepan, melt the butter. Add the flour and cook over moderately high heat until lightly browned. Add about 1 cup of the hot soup . Cook until smooth. Add this to the remaining stock. Stir to blend. Add the milk or cream and salt , and heat through. Garnish with reserved asparagus tips and whipped cream, if desired. Yield: 4-6 servings Source: The Settlement Cookbook edited by Charles Pierce (Smithmark Publishers) Reprinted with permission.


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