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Fresh Asparagus Bisque

Farm.Fares's picture
Ingredients
  Asparagus 2 Pound
  Butter/Margarine 2 Tablespoon
  Green onion including tops 4 , sliced
  Potato 1 Small, peeled and diced
  Canned regular strength chicken broth 47 Ounce (1 Large Can)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Worcestershire 1⁄2 Teaspoon
  Dill weed 1⁄2 Teaspoon
  Egg yolks 2 , beaten
  Whipping cream/Half and half (light cream) 1⁄2 Cup (8 tbs)
Directions

MAKING
1. Cut the tough ends from asparagus and discard.
2. Wash the asparagus spears and cut into 1-inch pieces. Keep aside.
3. In a Dutch oven or other large pan melt butter over medium heat.
4. Stir in green onion and cook for 3 minutes.
5. Add potato, chicken broth, salt, pepper, Worcestershire, dill weed, and asparagus.
6. Cover and cook over simmering heat for 30 minutes.
7. Take off from heat.
8. Pour the soup into food mill and blend.
9. Transfer soup back to the pan.
10. Mix egg yolks with cream
11. Fold it to the cream.
12. Heat the soup and stir until hot.

SERVING
13. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Asparagus
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
5

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