Cream of Asparagus Soup Recipe

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.