It’s been awhile since I have made this soup. Visiting with a friend the other day about various dishes made from fresh asparagus made me hungry for it. I hope you enjoy it as much as our family has.
Creamed Asparagus Soup
By David De Jong
2 Bunches (lbs.) Fresh Asparagus
1 Onion (diced)
3-4 Stalks Celery (diced)
3 Cups Water
6 Cubes Chicken Bouillon
4 Cups Milk
1/2 Cup Flour
4 Table Spoons Butter
3-4 Carrots (diced)
Sauté Onion, Celery, and Carrots in Butter.
Add Flour and about 1 Cup Milk, stir well until thickened and set aside.
Cut Asparagus into 1 inch pieces.
Boil Asparagus in 3 Cups Water with Chicken Bouillon until tender (5-8 minutes).
Skim about 75% Boiled Asparagus from water and place in blender or food processor with about 1 cup Milk. (Do not discard water).
Puree until smooth.
Puree 75% Onion, Celery, and Carrot mixture and combine with pureed asparagus.
Combine Pureed mixtures with remaining Onions, Celery, Carrots, Asparagus and water, and remaining Milk.
Keep on low heat 30 – 60 minutes stirring frequently.
Add Salt and Pepper to taste, garnish with a little paprika and enjoy.