Posted By: peconic
Asper-Grass Soup for dinnre tonite! - 11/21/2010 05:45 PM
OH boy, Deb brought home some nice fat asparagus!
Making Soup for dinner tonite!
1 pound fresh THICK asparagus, trimmed and cut into 1 inch pieces
(plus extra THIN cooked asparagus, and save the COOKED tops for garnish, add the stems to the pureed soup mix)
1 cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup half & half
1/2 cup plain greek yogurt
1 teaspoon fresh lemon juice
Directions
1.In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
2.In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
3.Put the yogurt in a small bowl, and stir in a ladleful of the hot soup. Add the yogurt mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Making Soup for dinner tonite!
1 pound fresh THICK asparagus, trimmed and cut into 1 inch pieces
(plus extra THIN cooked asparagus, and save the COOKED tops for garnish, add the stems to the pureed soup mix)
1 cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup half & half
1/2 cup plain greek yogurt
1 teaspoon fresh lemon juice
Directions
1.In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
2.In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
3.Put the yogurt in a small bowl, and stir in a ladleful of the hot soup. Add the yogurt mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.