About the Recipe
You and your guests will love this light, creamy and flavor-rich soup. Instead of using the best parts of the asparagus, you can cut off the tips to serve with another dish and use the stems for this pottage.
Ingredients
900 ml of chicken or vegetable stock
350 grams of asparagus
1 cup of 2% or 3.25% milk
¼ cup of all-purpose flour
â…“ cup of salted butter
â…› teaspoon of ground black pepper
1 tablespoon of liquid chicken or vegetable bouillon concentrate
¼ teaspoon of salt
Preparation
Wash the asparagus and cut off the woody section at the base.
Although it is your prerogative to do so, you do not have to use the whole asparagus for this soup. You can cut off the tips and save them to be served with another meal. All that is required are the stems.
Peel the asparagus.
The peel can be tough so it is best to remove it.
Cut the stems in 3 and put them in a food processor with a cutting blade.
Add the milk and process until the asparagus pieces are liquefied.
Takes about 1 to 1 ½ minutes.
Put the butter in a saucepot over medium heat.
Once the butter has melted, add the flour and whisk well.
Let the flour cook for about 1 minutes and then add the stock.
Continue cooking, while whisking constantly, until it begins to boil.
Add the processed asparagus and bouillon concentrate.
Bring to a light boil then simmer for 10 minutes.
Add salt to taste.
Serve.