Cream Of Asparagus Soup Recipe
Cream Of Asparagus Soup is an all time classic. The ingredients used for this appetizer, are easily available in the grocery stores. Try this simple Cream Of Asparagus Soup recipe and get ready to bag those compliments.
Summary
Preparation Time20 MinCooking Time1 Hr 15 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Health IndexAverageServings8
Main IngredientAsparagus
Ingredients
Young, tender green asparagus - 2 lb
Chicken stock - 4 1/2 cups
Milk - 2 - 2 1/4 cups
Butter - 2 1/2 tbsp
All purpose flour - 1/2 cup
Egg yolks - 2
Light or heavy cream - 1/2 cup
Salt
White pepper
Serve with: croutons
Directions
GETTING READY
1 In two pans, heat the milk and stock separately.
2 Trim the asparagus; using only the green, tender part for this soup.
3 Wash very thoroughly, drain, and cut into pieces.
MAKING
4 In a large, heavy-bottomed pan, melt the butter over low heat.
5 Add the flour and cook, stirring for 1 minute.
6 Remove from the heat and gradually pour in the hot milk, beating with a whisk to prevent lumps.
7 Gradually stir in the hot stock.
8 Return the saucepan to a moderate heat and bring to a boil, stirring constantly.
9 Add the pieces of asparagus.
10 Cover and simmer over low heat for 40 minutes.
11 Remove from the heat.
12 Using a hand held electric beater, blend until creamy.
13 Reheat for a few minutes until very hot but do not allow the soup to boil again.
14 In a small bowl, place the egg yolks.
15 Mix well with the cream.
16 Remove the soup from the heat and gradually add the egg and cream thickening liaison, beating constantly.
17 Correct the seasoning.
SERVING
18 Pour into individual soup bowls and serve with a few croutons floating on top
1 In two pans, heat the milk and stock separately.
2 Trim the asparagus; using only the green, tender part for this soup.
3 Wash very thoroughly, drain, and cut into pieces.
MAKING
4 In a large, heavy-bottomed pan, melt the butter over low heat.
5 Add the flour and cook, stirring for 1 minute.
6 Remove from the heat and gradually pour in the hot milk, beating with a whisk to prevent lumps.
7 Gradually stir in the hot stock.
8 Return the saucepan to a moderate heat and bring to a boil, stirring constantly.
9 Add the pieces of asparagus.
10 Cover and simmer over low heat for 40 minutes.
11 Remove from the heat.
12 Using a hand held electric beater, blend until creamy.
13 Reheat for a few minutes until very hot but do not allow the soup to boil again.
14 In a small bowl, place the egg yolks.
15 Mix well with the cream.
16 Remove the soup from the heat and gradually add the egg and cream thickening liaison, beating constantly.
17 Correct the seasoning.
SERVING
18 Pour into individual soup bowls and serve with a few croutons floating on top
