Ingredients
-
1/4
-
2
-
1
-
4
-
3
-
2
-
2
-
2
-
-
-
-
-
-
-
Directions
Cream of Asparagus Soup, This recipe is originally from Williams- Sonoma. The original recipe calls for onion, but when I made it used shallots. I didnt trust the onion not taking over the delicate flavor of the asparagus., This was yummy. used 3 green onions instead of the shallots. used 2% milk and heated it up in the microwave so it wouldn’t cool down the soup so much. We topped off our soup with some grated old cheddar cheese. It was yummy.
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Steps
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1
Done
|
In a Large Saucepan Over Medium Heat Melt Butter. |
|
2
Done
|
Add the Shallots and Celery and Saute For 3-4 Minutes-Do not Brown. |
|
3
Done
|
Add the Stock, the Cut Asparagus Minus 18 Tips, Potatoes and Basil. |
|
4
Done
|
Raise the Heat to Medium High and Bring to a Boil. |
|
5
Done
|
Reduce Heat and Simmer Gently For 20 Minutes. |
|
6
Done
|
in Small Batches Puree Soup in a Food Mill, Blender or Food Processor. |
|
7
Done
|
If Using a Blender or Processor Force Puree Through a Strainer With a Wooden Spoon-This Removes Any Asparagus Fibers. |
|
8
Done
|
Return Puree to the Pan, Stir in Cream and Season With a Bit of Salt and Pepper. |
|
9
Done
|
Stir Well, Simmering For 3 Minutes. |
|
10
Done
|
Taste and Adjust Seasonings. |
