Cream of Asparagus Soup
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 medium onion, diced
- 5 tablespoons butter
- 5 tablespoons flour
- 3 cups chicken stock, cold
- 2 cups 35% cream
- 1 cup white wine
- 4 cups asparagus spears
- 1 pinch nutmeg
- salt and black pepper
directions
- Cook onion in butter until soft.
- Add flour and cook, stirring, for 4-5 minutes.
- Gradually add stock, stirring.
- Add cream and wine and bring to a boil.
- Reduce heat to a simmer, add asparagus and nutmeg and cook for 15-20 minutes.
- Puree in batches in a food processor or blender.
- Add salt and pepper to taste.
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Reviews
-
This is a delicious spring time treat. The only changes I made were to use white pepper and fat free half and half. I really enjoy the use of the wine in the recipe. This is a keeper!! -
The wine in this soup gives it very good flavor. I added some fresh garlic. I followed the recipe except for I added the cream after the asparagus had simmered; I was afraid to add it before in case it would curdle. I pureed the soup with my hand blender. After I added the first cup of cream, I decided to omit the second cup or it would have been way too thin. I added about 2 oz of sharp white cheddar to help thicken it up. The nutmeg was a nice addition. I will definitely make this again; thanx for posting.
RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
