Friday, May 20, 2011


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Cream of asparagus soup is one of the best of the cream soups.  This recipe is a bit healthier than others and seems easy to make. There is also a recipe for  croutons which will add a bit more substance to the soup for lunch.

Cleo, Food Bank volunteer

2 - 2 1/2 lbs. fresh asparagus
1 c. light cream
2 tbsp. butter
1 1/2 tsp. salt
1/4 c. diced onions
1 c. milk
2 tbsp. flour
1/8 tsp. pepper
Cut tough ends off asparagus, scrape stalks and wash well. Cut into half inch pieces. In saucepan, place asparagus, onion and 1 cup water. Bring to a boil, reduce heat and simmer until very tender (15 minutes). Put into blender and puree. Add cream and milk to puree and blend lightly. Pour back into saucepan. Melt butter and blend with flour, stirring into asparagus mixture. Cook over medium heat, stirring until bubbles appear around the edge. Season with salt and pepper. Serves 4.
For the croutons:


baguette, sliced into ½ in pieces
olive oil
gruyere or parmesan slices


Turn the broiler on. Place a slice of cheese on each crouton and broil until bubbly. Serve the croutons with the soup.

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