Cream of Asparagus Soup

Serves 6

  •     1 pound asparagus, fresh or frozen

  •    6 cups chicken stock (reduced salt)

  •    1/4 cup coarsely chopped onion

  •    1/4 cup coarsely chopped celery

  •    3 T. butter

  •    3 T. flour

  •    1/2 cup cream or milk

  •    salt and pepper

  •    1 diced hard-boiled egg

  •    paprika

       Cut asparagus tips and simmer in salted water until crisp, about 2 minutes. Drain, immerse in ice water for 3 minutes.  Drain on paper toweling.  Set aside.

       Chop asparagus stalks into 1-inch pieces and simmer in stock with onions and celery, covered, 30 minutes.  Blend in batches in blender.  Press liquid through a sieve with the back of a large spoon to remove coarse material. 

       Over medium-high heat, melt butter.  Whisk in flour.  Whisk continuously for 1 minute. (turn heat down if roux begins to darken).  Whisk in cream or milk slowly.  Whisk in asparagus stock.  Over high heat, bring to just boiling point to thicken. Season with salt and pepper. 

       To serve, pour soup into serving bowls.  Garnish individual servings with asparagus tips, egg and one pinch of paprika.

       Suggestions: Red and green—great for Christmas!


Contributed by Diana & Dick Gough