Asparagus Soup
Adapted from Wolfgang Puck
2 cups chicken broth
1 lb. fresh asparagus
1 clove garlic minced
4 - 6 green onions chopped
1 Tbsp. fresh lemon juice
2 Tbsp. butter
2 Tbsp. flour
1/2 cup cream (more if desired)
1/2 cup milk (more if desired)
Salt to taste
Break asparagus at end to remove tough part of stem. Chop into 1 inch pieces. Melt butter in saucepan and saute onions and garlic, stir in flour and chicken broth and lemon juice. Add asparagus pieces and simmer for 20 - 25 minutes until asparagus is tender. Place mixture, except for asparagus tips in a blender or food processor and puree. Return to saucepan and add cream and salt and pepper to taste. Heat thoroughly. Serve in bowls and garnish with asparagus tips.
The Skinny: Use light chicken broth and substitute an equal measure of light half and half or evaporated milk for the cream.
1 comment:
leftover slimy asparagus peelings?!
words I never heard uttered.
however, the soup is pretty and very tasty.
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