Cream of Asparagus Soup - Revision history

Dhanson at 04:18, 25 November 2024

2024-11-25T04:18:23Z

← Older revision		Revision as of 04:18, 25 November 2024
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	[[Category:Soup]]		[[Category:Soup]]
	[[Category:Asparagus]]		[[Category:Asparagus]]
			[[Category:Jan's Favorites]]

Dhanson: /* Ingredients */

2024-06-28T14:51:43Z

Ingredients

← Older revision		Revision as of 14:51, 28 June 2024
Line 9:		Line 9:
	* 1/2 cup chopped onion		* 1/2 cup chopped onion
	* 1 tablespoon vegetable oil		* 1 tablespoon vegetable oil
	* 2 cans ~~(14-1/2 ounces each, ~4 cups~~) ~~chicken broth~~		* 4 c chicken broth (or 2 x 14.5 oz cans)
	* 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces		* 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
	* 1/4 teaspoon dried tarragon		* 1/4 teaspoon dried tarragon

Dhanson: /* Ingredients */

2024-06-28T14:51:08Z

Ingredients

← Older revision		Revision as of 14:51, 28 June 2024
Line 9:		Line 9:
	* 1/2 cup chopped onion		* 1/2 cup chopped onion
	* 1 tablespoon vegetable oil		* 1 tablespoon vegetable oil
	* 2 cans (14-1/2 ounces each) chicken broth		* 2 cans (14-1/2 ounces each, ~4 cups) chicken broth
	* 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces		* 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
	* 1/4 teaspoon dried tarragon		* 1/4 teaspoon dried tarragon

Dhanson: Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=~15 min |Source=[http://www.tasteofhome.com/recipes/creamed-asparagus-soup Taste of Home] (1998; pg 45) |Yield=8 servings |Rating={{..."

2013-06-10T00:34:52Z

Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=~15 min |Source=[http://www.tasteofhome.com/recipes/creamed-asparagus-soup Taste of Home] (1998; pg 45) |Yield=8 servings |Rating={{..."

New page

{{RecipeSummary
|PrepTime=10 min
|CookTime=~15 min
|Source=[http://www.tasteofhome.com/recipes/creamed-asparagus-soup Taste of Home] (1998; pg 45)
|Yield=8 servings
|Rating={{Delicious}}
}}
=== Ingredients ===
* 1/2 cup chopped onion
* 1 tablespoon vegetable oil
* 2 cans (14-1/2 ounces each) chicken broth
* 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
* 1/4 teaspoon dried tarragon
* 1/4 cup butter, cubed
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon white pepper
* 3 cups half-and-half cream
* 1-1/2 teaspoons lemon juice
* shredded Swiss cheese

=== Preparation ===
In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.

In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.

In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired.

[[Category:Soup]]
[[Category:Asparagus]]