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Cream of Asparagus Soup

Source of Recipe

by Amy/pootersmomi/EDC, from newspaper


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1505.3

List of Ingredients

1/2 pound fresh asparagus cut into 1-1/2 inch pieces
1 small onion, grated
2 (14-ounce) cans chicken broth (reduced sodium variety)
4 tablespoons margarine or butter
5 tablespoons all-purpose flour
2 cups milk
White pepper, to taste (optional)
2 hard-boiled eggs


Recipe

Cook asparagus and onion in chicken broth until the asparagus is tender. Remove from the heat and set aside.
Melt margarine in a saucepan over medium heat and stir in the flour, making a roux. When flour begins to bubble, add milk slowly, using a whisk to keep the flour from lumping. Continue to whisk over medium-low heat until the mixture is steaming, but not boiling.
Place the cooked asparagus and onion in a blender with a little of the broth (note that adding boiling hot liquid to a glass pitcher can cause it to shatter, so be sure the broth isn't too hot). Puree the mixture for 30-45 seconds.
Pour the puree back into the remaining broth, then add this to the milk mixture.
Heat just until everything is heated through.
Pour soup into 4 bowls and grate half of a hard-boiled egg on top of each one.
Serve immediately. Makes 4 servings.