Servings
6 s
Ingredients
- 1 tablespoon Butter
- 1 small Onion; chopped
- 1 tablespoon All-purpose flour
- 2 cans Chicken Broth; (14 1/2 oz. each)
- 1 pound Asparagus; Trimmed, cut in 1-in. pieces
- 1 teaspoon Dried Summer Savory; or tarragon
- Sour Cream Or Plain Yogurt; (optional)
Directions
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
- Add chopped onion and cook until tender, stirring occasionally, about 8 minutes.
- Add flour and stir 2 minutes.
- Gradually mix in canned chicken broth.
- Bring mixture to boil.
- Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes.
- Cool slightly.
- Drain asparagus, reserving cooking liquid.
- Puree asparagus in food processor (or blender).
- With machine running, gradually add 1/2 cup cooking liquid and puree asparagus until smooth.
- Gradually blend in remaining cooking liquid.
- Return mixture to saucepan.
- Season with salt and pepper.
- (Soup can be made one day ahead.
- Cover and refrigerate).
- Bring soup to simmer.
- Ladle into bowls.
- Top with dollops of sour cream or yogurt, if desired.
- Makes 6 servings.
- Bon Appetit, March 1994.
- Recipe by: Tracey Meyer
- RUTGERS.
- EDU> Posted to MC-Recipe Digest by Pepper