Yummy asparagus is bountiful in the spring: Cream of Asparagus soup is a great way to preserve it

Preserve fresh asparagus for later

Making cream of asparagus soup is a tasty method of preserving the bounty of asparagus that is available in spring, and it's also a great way to use those woody, fibrous ends that you might otherwise throw away.

Follow the Recipe below and enjoy hearty, wholesome, and healthy asparagus year round!

Hearty Cream of Asparagus Soup A great way to preserve wild asparagus.
Name:	Hearty Cream of Asparagus Soup
Description:	Enjoy this thick and creamy delight all year round
Ingredients:	3 C woody fibrous ends of asparagus spears 1/2 C Water 2 C Aspragus tips and spears (blanched) 1 Medium onion, diced 2 Cloves garlic, diced 3 C Chicken Stock* 4 TBS. Butter** 3 TBS. Flour*** 1 & 1/2 C Milk** 1/2 C Cream or half & Half** Salt and Pepper to taste 2 TBS. Lemon Juice 1/8 Tsp. Celery seed 1/8 Tsp. Ground Mace (optional)
Directions:	Boil woody aspargus ends for 8 - 10 minutes Place woody asparagus ends and 1/2 C water in blender Blend into puree Strain puree to remove fibers (optional) Place blanched asparagus spears and tips in blender with a little water Blend into a puree In large sauce pan or stock pot sautee onions and garlic in 2 TBS butter until tender When onions are tender add chicken stock, lemon juice, and seasonings Let cool and then puree mixure in blender*** In same sstock pot melt remaining butter Stir in flour to make a paste Add milk and cream and cook until thick and bubbly Add in blended chicken stock mixture Add in blended and strained asparagus ends Add in blended asparagus spears and tips Simmer until thickened and creamy Makes 7 - 8 servings Notes: * If you've been following our tips of the week you will have homemade chicken stock ready in your freezer - almost all commercial chicken stock contains MSG. ** Be sure to use dairy that is hormone free, and preferably grass fed. *** Use spelt, rice, or oat flour for the wheat sensitive. **** When you blend the final mixutre, you will need to blend in two or more batches depending on the size of your blender.
Created By:	Cathy McNeil