Cream of Asparagus Soup I So Tasty

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Friday, April 20, 2012

Cream of Asparagus Soup I

"One of my favourite soups. I make it as soon as fresh asparagus is available."

Ingredients :

1/four cup margarine
1 onion, chopped
three stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.Five ounce) can condensed hen broth
four tablespoons bird bouillon powder
1 potato, peeled and diced
1 pound clean asparagus, trimmed and coarsely chopped
three/four cup 1/2-and-half
1 tablespoon soy sauce
1/4 teaspoon floor black pepper
1/4 teaspoon floor white pepper

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H

Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until gentle, about four minutes. Stir in flour, blending well. Cook for approximately 1 minute, stirring constantly. Do not burn, or let it pass lumpy. Add water, hen broth, and bird soup base; stir till clean. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for approximately 20 mins.
Puree soup in a meals processor or blender in batches. Return to pot.
Stir in half of and 1/2 cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to flavor. Serve hot.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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