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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. —Veva Hepler, Walla Walla, Washington Ingredients:
1/2 cup chopped onion |
1 tablespoon vegetable oil |
2 cans (14-1/2 ounces each) chicken broth |
2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces |
1/4 teaspoon dried tarragon |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
3 cups half-and-half cream |
1-1/2 teaspoons lemon juice |
shredded swiss cheese |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.
2. In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.
3. In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired. Yield: 8 servings (about 2 quarts).
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