Posts Tagged easy recipe + asparagus + France

Cream of Asparagus Soup

4 January 2011

Wow! I haven’t cooked in for-ev-er! After so much serious talk about life and transition, I decided it’s time to go back to blogging about food. After all, this is supposed to be a blog about travel, prayer, and food, right?

In France, the last meal of the day is often called le souper (probably where we get our “supper”) and consists of a hearty soup accompanied by crusty bread. I like to serve the following quick & easy soup as a light winter meal accompanied by an open-faced sandwich of sliced honey ham and swiss cheese, toasty from a quick trip under the broiler.

Cream of Asparagus Soup (serves 4)

A quick & easy winter supper

1/4 cup butter

1 small onion, finely chopped

3 Tbsp flour

3/4 cup hot milk

2 cups hot chicken stock or broth

1 (8 oz, or bigger) can asparagus tips or pieces, drained and chopped and liquid reserved

salt and pepper

1/4 cup light cream

Heat the butter in a large saucepan, add the onion and cook gently until soft but not browned. Stir in the flour, then add the hot milk, stock and the liquid from the can of asparagus, stirring constantly. Bring to a boil, add the asparagus, cover and simmer for 20 minutes. Puree the soup by processing in a blender or food processor.

Return the soup to the rinsed-out pan, season to taste with salt and pepper. Bring to a boil, remove from the heat and stir in the cream. Pour into a warmed tureen or individual bowls and serve at once. Garnish with fresh herbs if you like.

Cream of asparagus soup

Nat’s Notes:

  • I’m a huge fan of fresh asparagus but one thing I love about this recipe is that it tastes just as good with canned. And sometimes you just want to open a can instead of doing all that chopping and scaling.
  • Be sure the heat isn’t too high when you simmer the asparagus mixture or it will boil over.
  • Watch out not to oversalt the soup. Remember, you can always add more!
  • A note on presentation: I like to serve the soup in individual bowls with a dollop of cream (or sour cream) topped with a swirl of olive oil, topped with a sprig of parsley.