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Basic Cream Of Asparagus Soup

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This flavorful cream of asparagus soup is an appetizing soup made with added onions and eggs. Cooked with cream and chicken stock, the cream of aspragus soup is spiced with mace and herbed with parsley. Served as an appetizer, this soup is perfect for parties.
Ingredients
  Asparagus/Equivalent amount of canned asparagus 1 Pound (Green Or White)
  Onion 1 , finely chopped
  Parsley sprigs 4
  Chicken stock/Water and chicken stock cubes 4 Cup (64 tbs)
  Butter 3 Tablespoon
  Flour 2 Tablespoon
  Mace 1⁄4 Teaspoon
  Egg yolks 2
  Heavy cream 1⁄2 Cup (8 tbs)
  Croutons 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

If using fresh asparagus, wash, scrape, and trim; remove tips for garnish.
If using canned asparagus, remove tips; drain off liquid, reserving it for making soup.
Chop asparagus stalks; put in pot with onion.
Add parsley, stock, and liquid from can if canned asparagus is used.
Add a little salt and pepper; cover.
Simmer 10 to 15 minutes, until asparagus is tender.
Put into electric blender or food processor; blend until smooth.
Or put through food mill or fine nylon sieve.
Melt butter.
Add flour; stir until smooth.
Cook a minute or two; remove from heat.
Strain into soup; blend smoothly.
Bring to boil, stirring constantly; simmer a few minutes.
Adjust seasoning to taste; add mace.
Meanwhile, in small pan cook reserved tips about 5 to 7 minutes until tender, in a little hot stock or water.
Strain liquid into soup; divide tips into soup cups equally.
Mix egg yolks and cream well.
Add few spoonfuls hot soup; mix well.
Strain into soup; stir constantly.
Reheat soup gently; do not let it boil.
If soup is not good color, add a little green coloring; be very careful, as it can easily be overdone.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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