James Beard's Cream of Asparagus Soup
Cream of Asparagus Soup
From James Beard's Soups (Canada, UK), by James Beard and John Ferrone.This recipe can be adapted to make almost any cream vegetable soup, replacing the asparagus with 1 cup of finely chopped vegetable, such as cauliflower, celery, or broccoli.
Ingredients:
2 cups chicken broth
1 cup chopped asparagus
1 small onion, finely chopped
1 Tbsp butter
1/4 cup chopped parsley
1 cup heavy cream or half-and-half
1 or 2 tsp arrowroot
Salt
freshly ground black pepper
Chopped chives or chopped parsleyInstructions:
Pour the broth in a pot and add the asparagus. Lightly sauté the onion in the butter, and also add to the broth along with the parsley. Bring to a boil, cover, and simmer until the asparagus is tender. Drain the broth into a bowl. Put the vegetables through a food mill or puree in a food processor. Combine with the broth, and return to the pot. Stir in the cream or half-and-half over low heat. Mix the arrowroot with a little milk, and stir into the broth. Continue stirring until the soup thickens and comes to a boil. Taste for seasoning. Serve with chopped chives or chopped parsley.
Yield: Serves 4
Related recipes:
Cream of Asparagus Soup from The Hors d'Oeuvre Bible
Cream of Asparagus Soup, from The Good Food: Soups, Stews and Pastas
Creamy Asparagus Soup, from The Big Carrot Vegetarian Cookbook
Asparagus Soup, from Food Combining for Health
