Cream of Asparagus Soup

* Exported from MasterCook *

Cream of Asparagus Soup

Recipe By : Found on Internet
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
1 lb. fresh asparagus spears
1 medium onion -- diced
1 Tbsp butter
3 cups chicken stock
1 medium potato -- peeled and diced
1 rib celery -- chopped
1 sprig fresh thyme or 1 tsp. dried thyme
1 cup heavy cream
Salt and freshly ground white pepper to
taste

Preparation Instructions:
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough
lower part, reserving middle portion of stalks. In a 3-quart saucepan
over
medium heat, sauté onion in butter for 3 to 5 minutes or until
translucent. Add chicken stock, asparagus tips and stems, potato,
celery,
thyme, and pepper. Cover and bring to a boil. Reduce heat to low and
simmer for 12 to 15 minutes or until vegetables are soft. Remove from
heat
and let cool.
Remove asparagus tips and set aside. Place half of the soup at a time
in
a blender container. Cover and blend at high speed for 20 to 30 seconds
or
until very smooth. Pass through a fine sieve and return blended soup to
saucepan. Add reserved asparagus tips and cream (or half and half, or
milk) and heat thoroughly, or refrigerate to be served cold.
Serves 4



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NOTES : This soup is wonderful served hot or cold. Half & half or milk
may
be substituted for the cream if fat content is a concern,
although
it won't taste quite as good. Be sure to adjust the seasoning
after you add the cream (or half & half, or milk), especially if
you plan to serve it cold.

I found this recipe last year on the internet, and unfortunately
I
did not record the author's name, I apologize as I would like to
thank them, Dennis & I used this recipe many times this spring
when the asparagus was so plentiful in our Ontario market.