Cream Of Asparagus And Celery Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Fresh asparagus, chopped
3 tbsp: Flour,
-, about 1 lb.
1/2 tsp: Salt,
1 cup: Chopped celery,
1/8 tsp: White pepper,
1/4 tsp: Salt,
1/8 tsp: Nutmeg,
3 1/2 cup: Chicken broth,
1/2 cup: Heavy or whipping cream,
3 tbsp: Butter or margarine,
Directions:
Place asparagus and celery in saucepan. Add 1/4 teaspoon salt and
boiling water to cover. Return water to boiling, cook 3-5 minutes.
Drain. Place asparagus, celery and 1/4 cup chicken broth in blender
container. Cover and blend until smooth. In a small saucepan, over
medium heat, melt butter or margarine. Stir in flour, 1/2 teaspoon
salt, pepper and nutmeg until smooth. Add cream and stir until thick.
Gradually add remaining chicken broth; stirring constantly until
smooth. Do not boil. Continue cooking over medium heat, stirring
occasionally until slightly thickened. Stir in pureed vegetables.
(Can be prepared in advance to this point. Cover and refrigerate
overnight.) Heat and serve. Serves 4. SOURCE: *Oneida Daily Dispatch
4/15/93 POSTED BY: Jim Bodle 1/94 From: Joan Mershon
Date: 09-20-94
Source from luhu.jp
boiling water to cover. Return water to boiling, cook 3-5 minutes.
Drain. Place asparagus, celery and 1/4 cup chicken broth in blender
container. Cover and blend until smooth. In a small saucepan, over
medium heat, melt butter or margarine. Stir in flour, 1/2 teaspoon
salt, pepper and nutmeg until smooth. Add cream and stir until thick.
Gradually add remaining chicken broth; stirring constantly until
smooth. Do not boil. Continue cooking over medium heat, stirring
occasionally until slightly thickened. Stir in pureed vegetables.
(Can be prepared in advance to this point. Cover and refrigerate
overnight.) Heat and serve. Serves 4. SOURCE: *Oneida Daily Dispatch
4/15/93 POSTED BY: Jim Bodle 1/94 From: Joan Mershon
Date: 09-20-94
Source from luhu.jp