Friday, March 26, 2004
Soup for the Weekend
Don came home yesterday with 4 pounds of asparagus (it was on sale for 99 cents a pound and Don loves a bargain)
We had some with dinner last night, and it was great. But what to do with the remaining 2 pounds? I doubled this recipe and made soup. It’s sooo good - quick and easy.
3 1/2 cups chicken stock (I use canned)
1/4 cup butter
1/4 cup all-purpose flour
1/2 cup half-and-half (I use milk and it’s still good)
1/2 teaspoon salt
1/8 teaspoon ground black pepper.
Trim the coarse ends off the asparagus and cut asparagus into one-inch pieces. Heat in a frying pan in 1 cup of the stock for about 6-8 minutes or until tender.
Melt the butter in a saucepan over medium high heat. Add the flour and stir until smooth. Gradually add the rest of the chicken stock, stirring, until slightly thickened. Add the half-and-half (or milk), salt, pepper and the, sautéed asparagus with the cooking liquid. Process the mixture in a blender to puree the vegetables. I only process it a little - we like our soup a little less pureed.
Heat thoroughly, or better still, let is sit for a few hours or more in the refrigerator before reheating and serving.
Have a Great weekend!!
