Cream of Asparagus Soup
This is a fabulous soup that does not have complex ingredients. Make sure the asparagus is in season for the best flavor.Based on a recipe from Favorite Meals from Williamsburg, compiled and adapted by Chalotte Turgeon, 1982, The Colonial Williamsburg Foundation, p 30.
Servings: 6 servings
- 4 cups low-sodium chicken broth or vegetable broth for vegetarian version
- 5 cups asparagus approximately 1 1/2 bunches, tough ends removed and cut into 1 1/2 inch pieces
- 2/3 cup roughly chopped yellow onion
- 1 bay leaf
- 6 tablespoons unsalted butter
- 6 tablespoons flour
- 2 cups 2% milk preheated
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper
- In a 6-quart stock pot, boil chicken broth. Add asparagus, onion, and bay leaf. Return to a boil, reduce heat, and simmer, covered for 30 minutes. Discard bay leaf.
- Meanwhile, in 2-quart saucepan, melt butter. Whisk in flour and cook over medium heat for 3 minutes, stirring constantly. Do not allow to brown. Add preheated milk in increments, whisking smooth between additions. As it begins to boil, mixture will thicken. Continue to whisk until completely smooth and thick. Set aside off heat.
- Puree asparagus-chicken broth mixture using an immersion blender or blender until very smooth. Add milk mixture and either use immersion blender or whisk to incorporate. Add salt and white pepper to taste.
- Serve chilled or warm.
A double batch takes 1 hour and 15 minutes to prepare.