Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Trin and discard tough white ends from asparagus. Cut tips from spears, reserving stalks. In small saucepan, simmer tips in small amount of water until tender, about 3 to 5 minutes. Drain and set aside. Cut reserved stalks into 1-inch pieces. In same saucepan, simmer stalks with onion in the 1/2 cup water until tender, about 8 minutes. Do not drain. Puree asparagus and cooking liquid in food processor or blender. In medium saucepan over medium-high heat, melt butter. Stir in flour until smooth. Add broth and pureed asparagus; bring to boil. Reduce heat; simmer and stir until thickened, about 2 minutes. Stir in sugar, salt, white pepper, and half-and-half; heat through. Garnish each serving with reserved asparagus tips and parmesan cheese. NOTES : This delicate soup will become your favorite salute to spring. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl on Apr 05, 1998
