Categories: Soup- Stew- Chowder- Chili
Ingredients
- 1 1/2 lb. asparagus
- 2 Tbsp. chopped onion
- 1 1/2 tsp. salt
- 1/4 cup butter
- 1/4 cup flour
- 2 tsp. chicken stock base
- 1/4 tsp. pepper
- 3 1/2 cup scalded
- Garnish with dollop of sour cream and grated carrot
Directions
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Trim the base, wash asparagus and cut tips off (save). Cut stalks in 1/2 inch pieces. Put in saucepan with 1/2 cup water, onions and salt.
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Heat to boiling; lower heat, cover and cook 10 minutes. Puree in blender. Simmer reserved trips in a small amount of water, until tender.
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In heavy saucepan, melt butter and blend in flour, chicken stock base, and pepper. Gradually add scalded milk and stir constantly until thick and smooth. Stir in pureed asparagus and the tips. Heat thorough. Garnish with sour cream and grated carrot.