Asparagus inspires culinary experimentation. The feathery crowns dress up any plate.
Preferences may be the regal white spears to the popular green stalks. Asparagus’ slow growth cycle helps to create a longing for its yield. As the temperature cools down, warm the bounty of your table with delicious Cream of Asparagus Soup! Remember to serve soup with a saucer under the bowl and a large soup spoon to gather all of the goodness.
Cream of Asparagus Soup
Boil 4 cups of green asparagus in spring water. Strain out the tender asparagus to reserve 3 cups of asparagus water.
Melt ¼ cup of butter in a stock pot. Add ⅓ cup of flour to cook the roux. Stir and incorporate while heating the mixture. Gradually add alternating 3 cups of chicken stock and 3 cups of asparagus water. Cook and stir the soup.
Food process the cooked asparagus and then push the vegetable through a cone sieve into the soup. Stir well to incorporate. Adjust the seasoning with Kosher salt and white pepper. Kelly McBride Loft ©
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