| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | From hard c, Jill | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh Asparagus; Divided |
| 1/4 | c | Green Onion; Thinly Sliced |
| 1/2 | c | Water |
| 1 | tb | Butter Or Margarine |
| 1 1/2 | tb | Flour |
| 1 | cn | Chicken Broth; (14 1/2 Oz) |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ds | Ground White Pepper |
| 1/2 | c | Half-And-Half |
| Grated Parmesan Cheese |
INSTRUCTIONS
Trin and discard tough white ends from asparagus. Cut tips from spears, reserving stalks. In small saucepan, simmer tips in small amount of water until tender, about 3 to 5 minutes. Drain and set aside. Cut reserved stalks into 1-inch pieces. In same saucepan, simmer stalks with onion in the 1/2 cup water until tender, about 8 minutes. Do not drain. Puree asparagus and cooking liquid in food processor or blender. In medium saucepan over medium-high heat, melt butter. Stir in flour until smooth. Add broth and pureed asparagus; bring to boil. Reduce heat; simmer and stir until thickened, about 2 minutes. Stir in sugar, salt, white pepper, and half-and-half; heat through. Garnish each serving with reserved asparagus tips and parmesan cheese. NOTES : This delicate soup will become your favorite salute to spring. Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 05, 1998
A Message from our Provider:
“Jesus: Amazing love”