Post by cyberobb99 on Mar 25, 2013 21:27:04 GMT -5
It's early Spring....and time for American Asparagus to show up in the markets. I was with Vivian and Debbie at the MCB Quantico Commissary today and picked up some.... made Asparagus soup with it. It's simple to make, and tastes great. Made a fresh salad and cracked open a vintage bottle of home made root beer to go with it.
Ingredients;
1 Lb Asparagus
4 cups milk
6 Tbspns butter
4 Tbspns flour
Salt & Pepper
2 Tbspns chopped parsley
Chop the Asparagus into 1/2 - 1" pieces. Start some water simmering in a pot...just enough to cover the Asparagus. Throw in some salt while you're at it. While that's simmering to a just-done state, start your soup base. Put 4 Tbspns butter in a sauce pan to melt it, then mix the flour and milk together and add them.
DO NOT make a roux...you're using the flour to thicken the soup, but don't want to color it. When the Asparagus is done take it off the heat until the soup base is thickened....then add the hot asparagus, parsley and pot liquor to the soup. Taste and season.... add chicken base if you like, or a white cheese like cheddar (for a sharp cheese) or gruyere (for a semi-soft cheese). finish it by stirring in the last 2 Tbspns of butter until just melted.
I served mine with a salad of Romaine, shredded red cabbage, carrot, tomato, cuke, chopped asparagus stems, sweet red peppers and avacado......with a chaser of rootbeer!
Ingredients;
1 Lb Asparagus
4 cups milk
6 Tbspns butter
4 Tbspns flour
Salt & Pepper
2 Tbspns chopped parsley
Chop the Asparagus into 1/2 - 1" pieces. Start some water simmering in a pot...just enough to cover the Asparagus. Throw in some salt while you're at it. While that's simmering to a just-done state, start your soup base. Put 4 Tbspns butter in a sauce pan to melt it, then mix the flour and milk together and add them.
DO NOT make a roux...you're using the flour to thicken the soup, but don't want to color it. When the Asparagus is done take it off the heat until the soup base is thickened....then add the hot asparagus, parsley and pot liquor to the soup. Taste and season.... add chicken base if you like, or a white cheese like cheddar (for a sharp cheese) or gruyere (for a semi-soft cheese). finish it by stirring in the last 2 Tbspns of butter until just melted.
I served mine with a salad of Romaine, shredded red cabbage, carrot, tomato, cuke, chopped asparagus stems, sweet red peppers and avacado......with a chaser of rootbeer!
