Chilled Cream of Asparagus Soup

Recipe Category: Soups

Ingredients

  • 2 cups chicken stock (below) or canned chicken broth
  • 1 can (15 oz.) asparagus spears, drained
  • 1 small onion, chopped
  • ½ small bay leaf
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • Salt and white pepper
  • ¼ cup whipping cream

Directions

  1. Bring the chicken stock to a boil. Add the drained asparagus, onion, and bay leaf.
  2. Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes. Discard the bay leaf.
  3. Melt the butter in a saucepan.
  4. Stir in the flour and cook over medium heat for 3 minutes, stirring constantly. Do not let the mixture brown.
  5. Heat the milk and add it to the butter and flour mixture, whisk until the mixture is smooth and thick.
  6. Puree the asparagus- chicken stock mixture in a food processor or blender.
  7. Strain through a sieve into the milk mixture, pressing down hard on the solids with the back of a wooden spoon.
  8. Cook over medium heat, whisking constantly, until the mixture is slightly thickened.
  9. Add salt and white pepper to taste.
  10. Chill thoroughly.
  11. Taste of seasoning after the soup is chilled.
  12. Stir in the cream just before serving.