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
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