Betty demonstrates how to make Asparagus Soup. This is a great, tasty addition to a dinner table.
Asparagus Soup
1 pound fresh asparagus
½ cup water
3 tablespoons butter
1 medium onion, chopped
3 tablespoons all-purpose flour
3 cups chicken broth
½ teaspoon salt (Add this after completing the soup, as the chicken broth may contain enough salt to flavor the soup as well.)
½ teaspoon ground white pepper
3 tablespoons sour cream
Wash asparagus and pat dry with paper toweling. Cut off the bottom 1 ½ inches of all stalks and discard. Cut the remaining asparagus into 2-inch pieces. Bring water to a boil in a medium-sized pot. Add asparagus pieces and cook about 3 to 5 minutes, until tender. Drain, reserving liquid. Set aside. Melt butter in a deep skillet or Dutch oven. Add chopped onion and cook over medium heat until clear, about 4 minutes. Add flour, and cook, stirring constantly, 5 minutes, or until mixture is thickened and golden. Stir in reserved asparagus liquid and stir until smooth. Add cooked asparagus pieces, chicken broth, salt, and pepper. Bring to a boil. Stir in sour cream, until smooth. Let cool slightly. Process mixture in a blender until smooth. Return to skillet and heat, if needed. (Do not boil.) To serve, ladle soup into serving bowl, surrounded with Ritz crackers. Place some shaved Parmesan cheese and a sprinkle of nutmeg on each serving. Serve immediately. YUM! –Betty 🙂
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