The F.U.N. Place Recipe Box Archives

Cream of Asparagus Soup

2 pounds asparagus
1 small onion or several shallots, chopped
4 TBL butter
2 cups chicken broth
1 TBL lemon juice
1 cup milk or cream
1 tsp chopped tarragon
Salst and white pepper, to taste

Steam or boil aspargus. Cut off tips and reserve. Chop stalks into 1-inch pieces, place in blender and puree. Saute onions in butter until soft. Puree in blender the onions, chicken broth and lemon juice. Add to blender milk or cream, tarragon, salt and pepper.

Gently heat soup or chill. Carefully arrange tips on top of soup before serving.

Posted by Homebound on March 25, 1998

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