Cream of Asparagus Soup
This cream of asparagus soup recipe is smooth, rich-tasting, and easy to make.
It is one of the soups that is great for all seasons, as it can be served hot or chilled.
"Few dishes are
as versatile or
as satisfying,
as soup"
©Tea Party Circle
A great choice for tea parties, luncheons, or as a first
course for your dinner.
Cream of Asparagus Recipe
- 1 pound fresh asparagus, reserve tips
- 1 can (10 1/2 oz.) beef broth
- 4 cups beef stock
- 2 tablespoon butter, softened
- 2 tablespoons flour
- 1/2 cup light cream, scalded
- 3 eggs yolks
- 1 teaspoon sugar
- salt
- white pepper
Rinse the asparagus and cut off the bottom 1/2 inch of stalk. Cut off the tips and set aside. Finely chop the asparagus stalks and set aside.
Boil asparagus tips in the stock for 10 minutes. Drain and reserve both tips and liquid.
In a large pan, combine the reserved asparagus liquid and the stock. Add the chopped stalks and boil, covered, for about 25 minutes or until tender. Strain , while pressing out as much liquid as possible. Return the broth to the saucepan and discard the residue.
In a small bowl, combine the butter and flour and blend well. Add to the broth and bring the liquid to a boil, stirring constantly until thick and smooth.
In a small bowl, cool the cream somewhat and then add the egg yolks. Beat until smooth and well mixed. Add to the cream, some of the hot soup while beating constantly.
Remove from heat, add cream to the saucepan mixture, while stirring constantly.
Add sugar, salt and pepper to taste. Heat soup to serving temperature until ready to serve, but do not allow to boil.
Garnish with asparagus tips and serve.
*To serve chilled: Allow cream of asparagus soup to cool completely, then refrigerate until ready to serve.
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