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Creamy Asparagus Soup

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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

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