Soup's On!

I love soup.  But I am somewhat picky about my soup.  I love creamy soups, and soups with some texture to them.  Soup is a great weekday lunch for me because I can pack it all week, saving myself time, and of course money at the cafeteria.

Joan Leonard was kind enough to share this recipe for Asparagus soup, which takes full advantage of the local asparagus season (you should too!!).  Joan is our GGFB Co-Chair, Volunteer Coordinator, and someone who is really passionate about good food! In the coming months I hope to share with you more of her delicious recipes. 

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Thanks and enjoy,

Corrine

Creamy Asparagus Soup

             [makes 8 cups]
 
1 pound asparagus, carefully washed,, tough ends broken off
 
A
one onion, chopped
1 tablespoon butter or oil
tough asparagus ends, cut in 1 inch
2 cups water
1/2 teaspoon salt
 
B
tender asparagus stalks
2 cups water
1/2 teaspoon salt
 
C
5 tablespoon butter or oil
5 tablespoon flour
2 cups hot milk
all the liquid from boiled asparagus
salt and pepper to taste
 
        Method
A  1. Heat a medium saucepan. Add 1 tablespoon butter and onion. Sauté over medium heat for two or 3 min., stirring occasionally.
2. Add tough asparagus ends, water and salt. Bring to a boil, reduce heat to medium, cover and simmer for about 30 - 45 min. until tender when tested with a fork.
3. Pour into blender and blend until smooth. 
4. Strain the liquid through a sieve, stirring to collect as much liquid as possible. Reserve liquid for later step
 
B  1. Slice tender asparagus stalks into thin [about 1/4 inch] pieces.
2. Combine asparagus pieces, 2 cups water and 1/2 teaspoon salt in medium pot. Bring to a boil, lower heat, cover, and simmer for about 5 min. until almost tender.
3. Remove asparagus pieces into a bowl and reserve.
4. Pour liquid from sieved asparagus [ from A ] into pot and keep warm.
  

C  [White Sauce]
1. Melt 5 tablespoon butter in large saucepan. Add 5 tablespoon flour. Stir constantly over medium heat for about 2 min. Do Not Let Brown
2. Gradually add hot milk stirring constantly. Make sure all liquid is absorbed and mixture is smooth before adding more milk. When all the milk has been added and sauce is smooth simmer for about 5 min.. Scrape bottom and sides of pan with heatproof spatula or flat wooden spoon to keep sauce smooth and to prevent burning.
3. Slowly add hot reserved asparagus liquid and simmer for an additional 5 min. Continue stirring as above.
4. Add salt and pepper if necessary. Stir in reserved cooked asparagus slices.
 
NOTE:
1. Don't throw away any of your tough asparagus pieces. Place in plastic bag and freeze for making soup at a later date.  Add these pieces  to the pot in A with the other tough pieces. Add enough water to cover. When making the white sauce, for each additional cup of liquid , add 1 tablespoon fat and 1 tablespoon flour at the beginning of the white sauce recipe.
2. This soup freezes well. Just reheat in microwave.