Prep 10 mins
Cook 20 mins
An appealing-looking soup with a pleasing asparagus taste. Delicious hot or cold. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
- 1 lb fresh asparagus or 1 (12 ounce) package frozen asparagus
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups canned chicken broth
- 2 tablespoons chopped onions
- 1 cup milk or 1 cup cream
- If using fresh asparagus, wash stalks and cut off the coarse ends.
- Cook the asparagus in 2 cups boiling water until tender.
- Drain, reserving 1 cup of the water.
- Cut off the tips, chop them and reserve.
- Put the chicken stock, onion, and reserved water in a pan and bring to boil.
- Add the asparagus and simmer for 5 minutes.
- Put through a strainer or vegetable mill or puree in a food processor or an electric blender.
- Return to the pot and add the milk or cream and salt and pepper to taste.
- Reheat and adjust the seasonings.
- Before serving, sprinkle with reserved chopped tips.
Love it! I used 1 and a half times the fresh asparagus. It's a little thin with skim milk, so I add a cup of instant mashed potato flakes to thicken it a little. YUMMY! (We actually tried this recipe last summer, but since I'm getting ready to go home and make it for the third time since then, I figure it's about time to rate it.)
I really liked this recipe! I used a 10-ounce package of frozen asparagus and forgot to adjust the liquids accordingly, so I thought it would be too watery, but it didn't taste thin at all. I used low-fat soy milk, and it was very tasty, although I was a bit too liberal with the salt and pepper. Thanks for a great recipe!
I used skim milk, so it turned out a little too thin, but the flavor was really great.