Wednesday, February 18, 2009

Cream of asparagus soup

I had some leftover heavy cream from Stacey's b-day cake and had some asparagus in the fridge. So I figured I'd try Cooks Illustrated's Cream of Asparagus soup.

I'm being lazy and don't want to type out the whole recipe so here's the basic recipe.

(Medium heat) Sautee ~2/3 of a chopped onion in butter until soft.
Add 1 TBSP flour and cook for 1 minute.
Slowly add chicken broth and cooked for another 5 minutes.
Add finely chopped asparagus and cook until soft and tender, at least 7 minutes.
Blend soup (in blender or immersion blender)
Add 1/3 cup cream. Stir. Enjoy.

Now onto the pictures...

Edible beauty

Chopped asparagus in the broth
Post-blended soup

Stirring in the cream
All done. Delicious!!


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