Source: Ana Maria Kruger
Makes 4 servings.
Preparation time: 1 hour
Tips: A good dinner starter.
Asparagus Cream Soup
Ingredients
Preparation
1 pound fresh asparagus
2 teaspoons powdered chicken bouillon
2 cups water
1 cup milk
1 tablespoon cornstarch
1 tablespoon butter
salt & pepper to taste
1. Cut and discard about 1 inch or so off the dry end of each asparagus shoot to remove hard portion.
2. Cut tender top tips of each shoot, about 1 inch each. Cut tips in two or three section and set aside.
3. Chop middle sections into about 3/4-inch pieces.
4. In a saucepan large enough to accommodate all ingredients, melt butter. Add middle sections of asparagus and saute for about 5 minutes. Add water and bouillon. Bring to a boil, decrease heat and simmer until pieces are tender, about 20 minutes.
5. Puree bouillon mixture, return to pot.
6. In cold milk dissolve the cornstarch. Add puree and mix to incorporate. under slow heat simmer for about 10 minutes. Add reserved asparagus tips and simmer for additional 10 to 20 minutes. Soup should be smooth and slightly thicken. Adjust to desired consistency by adding milk. Add salt and pepper to taste remembering that the powdered bouillon has salt.
Soup is rich, serve small portions.
NOTE: Makes 4 small servings.
