- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 20 - 25 mins
- Yields 4 servings
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The fat in whipped cream is rich in conjugated linoleic acid (CLA), a substance that may decrease the risk of some types of cancers.This recipe is brought to you by:
In large saucepan of boiling water, cook asparagus for 5 minutes or until tender-crisp. Drain asparagus and reserve cooking water. Cut spears and set aside for garnish.
In same saucepan, bring to boil reserved water, broth, onion and celery. Reduce heat and simmer for 5 minutes. Add asparagus stalks and tarragon and simmer for another 5 minutes. Remove from heat and cool. Purée mixture in food processor and return to saucepan. Stir in milk and heat through, stirring occasionally.
In heavy saucepan, melt butter and stir in flour. Cook while stirring constantly for 3 minutes. Whisk in 1 cup (250 mL) of asparagus soup, stirring until mixture thickens. Stir butter mixture into saucepan of asparagus soup and season to taste with salt and pepper. Garnish with asparagus spears and serve hot in soup bowls. Top with chopped boiled eggs.
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