cream of asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 lbs fresh asparagus1 1/2 tbs. butter (opt) use water instead2 cups chopped onion1 1/2 tsp salt3 Tbs flour1 1/2 cups water1 1/2 chps hot milk (lowfat ok)2 tsp dill1/2 tsp tarraonwhite pepper, to taste
break off and discard the tough asparagus bottoms. Slie off the tips and set them aside. chop the remaining stalks into 1-inch pieces
Melt the butter or add water in a medium sized skillet. Add onion, asparagus stalks, and salt. Saute for about 10 minutes over medium heat, stirring constantly and adding water if needed. When the onions are cear and soft, sprinkle in 2 Tbs flour, while cnstantly stirring. Continue to cook over the lowest possible heat, stirring frequently, another 5 to 8 minutes.
Add water, stirring constantly. Heat tpo a boil, then turn down to a simmer. After about 5 minutes, sprinkle in the remaining 1 Tbs flour, mixing well. Cook another8 minutes, stirring frequntly
Puree the soup with the milk bit by bit, in a food processor or blender. Return the puree to a kettle or large saucepan, an seon with dill, tarragon, and white pepper.
Cut the reserved asparagus tips into small pieces, and steam until just tender. Add these to the soup, heat very gently (don't cook or boil) and serve immediately.
EAT N ENJOY
receipt from Moosewood Cookbook
Number of Servings: 5
Recipe submitted by SparkPeople user PATMAY.
Melt the butter or add water in a medium sized skillet. Add onion, asparagus stalks, and salt. Saute for about 10 minutes over medium heat, stirring constantly and adding water if needed. When the onions are cear and soft, sprinkle in 2 Tbs flour, while cnstantly stirring. Continue to cook over the lowest possible heat, stirring frequently, another 5 to 8 minutes.
Add water, stirring constantly. Heat tpo a boil, then turn down to a simmer. After about 5 minutes, sprinkle in the remaining 1 Tbs flour, mixing well. Cook another8 minutes, stirring frequntly
Puree the soup with the milk bit by bit, in a food processor or blender. Return the puree to a kettle or large saucepan, an seon with dill, tarragon, and white pepper.
Cut the reserved asparagus tips into small pieces, and steam until just tender. Add these to the soup, heat very gently (don't cook or boil) and serve immediately.
EAT N ENJOY
receipt from Moosewood Cookbook
Number of Servings: 5
Recipe submitted by SparkPeople user PATMAY.
Nutritional Info Amount Per Serving
- Calories: 6.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.5 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.6 g
- Protein: 0.6 g
Member Reviews