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Asparagus Soup

Ingredients

2 pounds fresh asparagus 11⁄2 tablespoons butter

2 cups chopped onion

1 1⁄2 teaspoons salt

3 tablespoons all purpose flour

2 cups water (can use chicken or vegetable stock for more flavor)

2 cups hot milk

2 teaspoons dill

2 teaspoons tarragon Pinch of black pepper

Preparation

1. Wash asparagus in cold water. Hold asparagus spear at the end of the stem and bend to break. Discard ends. Cut spears into 1-inch pieces, reserving tips.

2. Cook onion and asparagus pieces in butter and salt for 10 minutes over medium heat, in a pot. When the onions are transparent and soft, sprinkle in 2 tablespoons flour, stirring constantly for another 8-10 minutes. (The flour will help to thicken the soup)

3. Add water (or stock) and stir constantly until it boils, then lower heat to simmer. After 5 minutes, sprinkle in last tablespoon of flour, mix well. Cook for another 8-10 minutes, stirring frequently.

4. Puree soup with hot milk in small batches in food processor or blender. Place pureed soup back into a pan. Season the puree with dill, tarragon, salt and pepper.

5. Add asparagus tips and heat soup gently. Do not boil.