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Old 12-09-2008, 09:34 AM   #1
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Cream of Asparagus Soup

We recently purchased A LOT of IQF asparagus so have been looking for ways to enjoy it. This is what we came up with last night ...

M's Cream of Asparagus Soup
1 lb. asparagus ... cut up
4 cups Chicken Stock

* In dutch oven, simmer until asparagus is very soft
* Reserving 1/3 of the cooked asparagus pieces, blend asparagus and stock in blender until smooth (there will be some texture due simply to the nature of asparagus and it's "outsides")

3 tbl. butter or olive oil
1/2 C. chopped onion
3 tbl. flour
2 cups milk

* In same dutch oven, melt butter and saute onion until just starting to brown (we like the sweet flavor this creates, you could stop at translucent)
* Sprinkle with flour and continue to stir / whisk for 1 minute
* Whisk in milk until thick and bubbly ... This will be very thick as we like thick, thick soup. If you want thinner soup, reduce flour to 2 tbl. or increase milk by 1 cup.

* Stir in asparagus / stock puree and reserved asparagus pieces.
* Salt and pepper to taste

I served it with toast but it would be delicious with a dollop of sour cream and croutons as well.

Enjoy!

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Old 12-09-2008, 09:47 AM   #2
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Sounds pretty darn tasty! Thanks for sharing the recipe!
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Old 12-09-2008, 11:15 AM   #3
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Sounds great. If you had the time and the inclination, you could take a vegetable peeler to the asparagus to get rid of that "texture". Personally, I would not bother, but for those who want it very smooth you could do that.
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Old 12-09-2008, 11:16 AM   #4
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Copied and DH is on the way to the store Thank you this looks wonderful
kades
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Old 12-09-2008, 11:17 AM   #5
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I've never had asparagus soup...that sounds delicious!
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Old 12-09-2008, 11:20 AM   #6
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oh that sounds so delicious!! Thanks for posting!
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Old 12-09-2008, 11:23 AM   #7
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It does sound good.
Is there any way to incorporate the woody ends of asparagus? A while back someone said I should save them and use them for soup. I've got a bag of them in the freezer. It seems like they might be OK for the blended part of the recipe, but maybe not.
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Old 12-09-2008, 12:24 PM   #8
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Quote:
Originally Posted by pacanis View Post
It does sound good.
Is there any way to incorporate the woody ends of asparagus? A while back someone said I should save them and use them for soup. I've got a bag of them in the freezer. It seems like they might be OK for the blended part of the recipe, but maybe not.
I would just use them for vegetable stock and then discard.
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Old 12-09-2008, 12:31 PM   #9
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Thanks, anni
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Old 12-09-2008, 01:05 PM   #10
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Thank you everyone ... it was delicious!

Pacanis, the asparagus we have has some woody ends in it. I think that's what created the texture we found in the soup. If you cut them small enough (like less than 1/2 inch long), you'll get rid of some of that. Blending it though, really did get rid of most of it.
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