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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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An appealing-looking soup with a pleasing asparagus taste. Delicious hot or cold. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 Ingredients:
1 lb fresh asparagus or 1 (12 ounce) package frozen asparagus |
1 1/2 cups chicken stock or 1 1/2 cups canned chicken broth |
2 tablespoons chopped onions |
1 cup milk or 1 cup cream |
salt |
pepper |
Directions:
1. If using fresh asparagus, wash stalks and cut off the coarse ends.
2. Cook the asparagus in 2 cups boiling water until tender.
3. Drain, reserving 1 cup of the water.
4. Cut off the tips, chop them and reserve.
5. Put the chicken stock, onion, and reserved water in a pan and bring to boil.
6. Add the asparagus and simmer for 5 minutes.
7. Put through a strainer or vegetable mill or puree in a food processor or an electric blender.
8. Return to the pot and add the milk or cream and salt and pepper to taste.
9. Reheat and adjust the seasonings.
10. Before serving, sprinkle with reserved chopped tips.
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