All Easy Recipes. Cook all that you can cook. Cream Of Fresh Asparagus Soup
(Potage, Creme D'asperges Vertes)
 
What You Need:            (To Serve: 8)
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  • ¾ cup chopped onion
  • 4 tablespoons butter
  • 2 pounds fresh asparagus
  • ¼ cup water, if needed
  • 4 tablespoons flour
  • 1 cup milk
  • ½ cup heavy cream
  • 3 egg yolks
  • Salt and pepper to taste

    • How To Cook:
    1. Cook the onions in the butter in a covered casserole 5 minutes.

    2. Meanwhile prepare the asparagus. Wash it thoroughly. Snap off the tough ends and discard. Cut into ½ inch pieces.

    3. Add the tougher, bigger pieces to the onion mixture and cook, covered, in the microwave oven for 4 minutes.

    4. Add the center parts of the stalks and cook, covered, 3 minutes. Add the tips and cook, covered, until tender (about 5 minutes).

    5. If enough water does not cook out of the onions and asparagus, the ¼ cup water can be added along with the center pieces of asparagus. Take out and reserve several asparagus tips for garnish.

    6. Make a thin paste of the flour and part of the milk. Add to the asparagus and stir. Stir in the remaining milk.

    7. Heat to thicken, stirring as needed, to keep the flour in suspension and to achieve even thickening. Put the mixture through a blender or a food mill to puree.

    8. Add a small amount of the strained soup to the egg yolks, beating constantly, until there are about 2 cups. Then stir it into the remaining soup.

    9. Add the salt and cream and enough water to bring the total soup to 8 cups (2 quarts). Bring to a simmer, stirring several times. Serve with the asparagus tips.

    NOTE:
        Frozen asparagus may be substituted. Use at least 2 cartons and cook only 6 minutes, total time. No water should be added during the initial cooking stage with frozen vegetables.
     
    		 
    		 
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