Cream Of Asparagus Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Flour | 2 Tablespoon | |
| Chicken stock | 1 Quart | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Celery salt | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Asparagus | 1 Pound, broken | |
| Milk | 1 Cup (16 tbs) | |
| Plain yoghurt | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon |
Directions
In a 3 quart (3 L) microproof casserole, cook butter and onions 2 1/2 minutes on HIGH.
Add flour and stir well.
Add chicken stock gradually, stirring well, then seasonings and asparagus.
Cook on HIGH to boil, about 10 minutes, then reduce power level to simmer for an additional 10 minutes, or until asparagus is tender.
Puree soup in blender or food processor.
Stir in milk, yoghurt and lemon juice just before serving.
Add flour and stir well.
Add chicken stock gradually, stirring well, then seasonings and asparagus.
Cook on HIGH to boil, about 10 minutes, then reduce power level to simmer for an additional 10 minutes, or until asparagus is tender.
Puree soup in blender or food processor.
Stir in milk, yoghurt and lemon juice just before serving.
Chef
