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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream of Asparagus Soup Recipe

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This recipe for Cream of Asparagus Soup is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound fresh asparagus
1 yellow onion, finely chopped
2 tablespoons butter
2 tablespoons flour
4 cups chicken broth
1/2 cup whipping cream
Salt and pepper, to taste
Directions:
Directions:
1. Wash asparagus; remove and discard bottom "woody" part of stems, then cut spears into 2-inch lengths.

2. Sauté onion in hot butter until softened. Stir in flour and add chicken broth. Add asparagus. Cover and simmer for 20 minutes.

3. Put soup in blender in batches and puree each batch until smooth. Strain soup into a clean saucepan. Add whipping cream and heat until hot, but not boiling. Add salt and pepper to taste.
Personal Notes:
Personal Notes:
1998, from a co-worker

 

 

 

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