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Cream of Asparagus Soup

In one sauce pan add the milk and the asparagus bottoms and bring to a medium simmer. In a soup pot over medium low heat melt the butter. Add the fine diced onions and the diced celery and stir until the onions and celery are partially cooked. Add the sliced par boiled asparagus tops. Add chicken broth or chicken stock and then add the simmering milk taking care to strain out the asparagus bottoms. Bring to a slight boil. Add the thin raw roux and cook on medium simmer stirring occasionally for 20 minute (to cook out the starch in the wheat flour). Add white pepper and hot sauce and salt. Add the corn starch and milk slurry and cook for an additional 5 minute. Add the Heavy Cream and the Dry Sherry. Stir and cook for an additional 2 minute. The soup is now ready for service.

  • 1 Lb Fresh Asparagus
  • 2 Quarts Milk
  • 1 Pint Heavy Cream
  • 1 Cup Fine Diced Onion
  • 1 Cup Diced Celery
  • 1/8 Lb Butter (1/4 stick)
  • 1 oz Dry Sherry
  • 1 Tsp White Pepper
  • 1 dash Hot Sauce
  • 1 Cup Chicken Broth (or Vegetable Broth)
  • Approximately 1/4 cup Raw Roux
  • 2 Tbl Spoon Corn Starch and Cold Milk
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