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Chilled Asparagus Soup

1 lb. fresh asparagus
2 tbsp. butter
2 tbsp.  finely chopped onion
1 3/4 cup chicken broth
1/8 tsp. dried dill
1/2 cup half and half
3/4 cup milk
3/4 tsp. salt
Dash of white pepper

Break each asparagus stalk where it snaps easily and discard the bottom part.
Peel the lower half of the asparagus stalks.  Coarsely chop enough asparagus
tips to make 1 cup and enough stems to make 1 1/2 cups.  Melt butter in saucepan. 
Cook onion until tender.  Add chicken broth and bring to a boil. 
Add chopped asparagus stems and dill and cook 10 minutes . Add asparagus tips
and cook another 10 minutes.  Add cream, milk, salt and pepper.  Heat a few minutes,
do not boil.  Puree a small portion at a time in the blender.  Chill. This is nice with a few steamed asparagus stalks as a garnish or a dollop of sour cream.


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