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CREAM OF ASPARAGUS SOUP 1 lb. asparagus 4 c. chicken stock 1 small onion, finely chopped 1/2 c. chopped celery 2 Tbsp. butter 2 Tbsp. flour 1 tsp. salt 1/4 tsp. pepper 2 egg yolks 1/3 c. cream Snap asparagus at breaking point. Rinse and cut into 1-inch lengths, reserving tips. Simmer tips in small amount of water just until tender. Set aside. Place stalks in 3 quart saucepan with stock, onion and celery. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes or until asparagus is tender. Pour soup into blender and puree at high speed about 30 seconds. Melt butter in large saucepan over low heat. Stir in flour, salt and pepper. Cook 3 to 4 minutes, stirring constantly. Slowly add asparagus stock and heat through. In small bowl, combine egg yolks and cream. Add about 1/2 cup of hot soup to egg mixture; stir well. Slowly add to soup, stirring constantly over low heat. Do not let soup boil. Add asparagus tips. Season to taste with salt and pepper. Serve in soup bowls and garnish with chopped hard- cooked egg. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |