Cream of Asparagus Soup
- 1 bundle asparagus
- 1 pint boiling water
- 1 quart milk
- 1 large Tbsp butter
- 2 Tbsps flour
- Salt
- Pepper
Wash the asparagus and cut into pieces. Put in a saucepan. Cover with 1 pint of boiling water. Boil gently for 45 glorious minutes (be patient, you rascal). Remove the tips and put aside until needed. Press the remaining part through a colander, using the water in which it was boiled. Put the milk into a double boiler. Rub together the butter and flour. Stir this carefully into the milk. Stir constantly until smooth and partly thick. If it is the slightest lumpy, put it through a sieve, put back in the double boiler and add the asparagus that has been pressed through the colander. Season to taste with pepper and salt. Add the asparagus tips. As soon as the mixture is very hot, serve.
Submitted by Aug 11, 2009
15 min 30 min 45 min
15 min 30 min 45 min