Soup, Chili, Stew and Dumpling Recipes
Asparagus Soup
Ingredients
- 1 clove garlic
- 1 leek or several green onions
- 2 pounds fresh asparagus
- 1/4 cup butter, melted
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups cream or Half-and-Half
- Cayenne to taste
Instructions
- Separate asparagus tops from stems. Save all and chop the stem, steaming until tender. Sauté garlic.
- In a blender, add the asparagus stems, garlic, butter, flour, onions and milk. Mix well. Remove from blender and pour into medium saucepan. Heat on stove at medium until hot.
- Add cream or Half-and-Half. Add asparagus tops.
- Serve with dash of cayenne.
Attribution
Iowa Farmer Today