Serving Size: 4
Preparation Time: 0:30
Important Note: Thick asparagus need the stalks peeled for 2/3 of their length, I save these in a baggie, and freeze them for when I make this soup. A 1/4 cup of frozen green peas you purée for this soup will green it up and not be noticed. Some thick asparagus have very woody stems at the bottom. Break these off and discard them. If you do use them, you will need to strain the puréed soup to remove the fibers.
Notes: This recipe is almost identical to the Cream of Mushroom, differing only in its main ingredient. You must adjust the technique just enough to deal with the nature of asparagus instead of mushrooms.
©1996, Steve K. Holzinger. All rights reserved.
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