CREAM OF ASPARAGUS SOUP

CREAM OF ASPARAGUS SOUP Wash and remove the tips from 1 pound fresh green asparagus. Simmer the tips, covered, until they are tender in a small amount of milk, water or chicken or vegetable broth.

Cut the stalks into pieces and place them in a saucepan.

Add:

1 c. chicken or vegetable broth 1 clove garlic, minced 2 tbsp. fresh parsley or celery leaves, minced 1/4 c. chopped onion 1/2 c. chopped celery pinch of thyme Simmer these ingredients, covered for about 1/2 hour. Rub them through a sieve or puree in a blender. Melt:

4 tbsp. butter Stir into butter until blended: 2 tbsp. flour Stir in slowly: 1 cup light cream or half and half Add the asparagus stock (from cooking). Heat the soup well until simmering in a double boiler, but do not boil. Add the asparagus tips. Season the soup just before serving with salt, paprika, and white pepper, to taste.

Garnish with a diced, hard cooked egg (optional).

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