Food
Cream of Asparagus Soup
By Yankee Magazine|Feb 09 2005|
Yield
Makes 6 servings.
Ingredients
2 pounds asparagus
2 cloves garlic, minced
1 small onion, chopped
1 cup white wine or chicken stock
1 cube chicken bouillon
1 cup milk
2 cups cream (light or heavy, to your taste)
Instructions
Remove tips from asparagus and set aside. Chop the rest and simmer with all the ingredients except the cream, for about a half hour. Puree in the blender, and then return to the heat, adding cream and seasoning to taste. Steam asparagus tips briefly until just tender, and use to garnish the soup.
I love asparagus, so I enjoyed the soup and I will make it again. And I will tell all my friends how good it is.
Very good indeed. For a change, use fresh fiddleheads in place of asparagus, the taste of spring!