Do anyone have Cream of Asparagus Soup recipes?

Cream of Fresh Asparagus Soup





INGREDIENTS:


1 1/2 pounds fresh asparagus


1 1/2 cups chopped onion


6 tablespoons butter


1 pinch salt


6 tablespoons all-purpose flour


2 cups water


4 cups hot milk


1 teaspoon dried dill weed


1 teaspoon salt


1/2 teaspoon ground white pepper


2 tablespoons soy sauce





DIRECTIONS:


Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.





Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.





When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.





Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.





In blender, puree sauce bit-by-bit with milk until thoroughly smooth.





Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.





As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.








Cream of Asparagus Soup





INGREDIENTS:


1/4 cup margarine


1 onion, chopped


3 stalks celery, chopped


3 tablespoons all-purpose flour


4 cups water


1 (10.5 ounce) can condensed chicken broth


4 tablespoons chicken bouillon powder


1 potato, peeled and diced


1 pound fresh asparagus, trimmed and coarsely chopped


3/4 cup half-and-half


1 tablespoon soy sauce


1/4 teaspoon ground black pepper


1/4 teaspoon ground white pepper





DIRECTIONS:


Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.





Puree soup in a food processor or blender in batches. Return to pot.





Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.Do anyone have Cream of Asparagus Soup recipes?
Steam the asparagus is chcken stock until tender. place the cooked asparagus into to chicken stock and remove from heat.Crush using a whizzer or food processer or even a potatoe masher. Stir in 1 cup of heavy cream and season to taste. Use about 4 cups of chicken stock for every large handful of asperagus. For seasoning us salt pepper, a little garlic powder, or onion powder and even a little ground nutmeg. This works for Brocoli, carrots, pretty much any veg.Do anyone have Cream of Asparagus Soup recipes?
4 c. chopped yellow onions, about 4 lg. onions


8 tbsp. butter (1 stick)


2 qt. chicken stock


2 lbs. asparagus (trim off tips to add last)


1/2 c. heavy cream or buttermilk (if making cold soup)


Salt and freshly ground black pepper, to taste





Simmer the onions in the butter in a large pot for about 25 minutes until soft and golden, stirring often.





Add the chicken stock and bring to a boil.





Add the asparagus spears which have been chopped into 1/2-inch pieces (remove only about 1 inch of the woody end).





Cover; reduce the heat, and simmer for 45 minutes or until asparagus is very soft.





Force the soup, broth and all, through the medium disc of a food mill.





Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, about 5-10 minutes.





If serving the soup hot, season with salt and pepper and serve.





If serving the soup cold, remove from the heat, cool, stir in the cream or buttermilk and refrigerate covered.





Season to taste with salt and pepper.





Serve very cold.





Serves 8-10.
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