"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Saturday, April 2, 2011

Cream of Asparagus Soup (Lion House)

So yet another recipe for Asparagus, still using up the 1/2 case of asparagus that I bought. (I really need to buy a pressure cooker so I can can vegetables is I ever do something crazy like that again. :-)) This recipe was good and a nice way to use up some of my asparagus.
Cream of Asparagus Soup (Lion House Christmas p.29)
1 (15 oz) can asparagus, undrained*
3 Tablespoons margarine
1/4 cup minced onions
3 Tablespoons flour
1 (15 oz) can chicken broth
1 cup milk
1/4 teaspoon paprika
1/2 teaspoon salt

Pour asparagus and its liquid into a blender and process until pureed, set aside. In a heavy soup pot, melt margarine over medium-high heat; add onions, and saute until soft. Stir in flour. Add pureed asparagus, chicken broth, milk, paprika, and salt. Cook and stir until slightly thickened.

Make 6 servings.

*If using fresh asparagus, simmer 3/4-pound fresh, cleaned asparagus in 2 cups salted water until tender. Remove asparagus from water. Cool slightly and puree in blender. Follow recipe as above.

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