Cream of asparagus soup

16 Apr

Cream of asparagus soup (adapted from Moosewood Cookbook)

  • 1 1/2 to 2 lbs. fresh asparagus, tough ends snapped off
  • 2 c. onion, chopped
  • 1 to 2 Tbs. butter and/or lard
  • 1 tsp. sea salt
  • 2 c. water and/or chicken broth
  • 2 tsp. dried dill
  • 1 tsp. dried tarragon
  • 3 tsp. arrowroot starch
  • 2 c. milk and/or heavy cream

Cut off the asparagus tips and set aside.  Cut the remaining stalks into one-inch pieces.  Saute the asparagus stalks and onion in the butter  and sea salt over med.-low heat for ~10 min.  Add the broth/water and herbs.  Bring to a boil and turn heat down low.  Puree with an immersion blender.  Mix the arrowroot powder with a little of the milk/cream.  Add the rest of the milk/cream to the soup, let warm up for ~5 to 10 min., then add the arrowroot starch to the soup.  Let thicken over low heat.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s