Yield: 6 Servings
|1 small||Onion; chopped|
|1 tablespoon||All-Purpose Flour|
|2 cans||Chicken Broth; (14 1/2 oz. each)|
|1 pounds||Asparagus; Trimmed, cut in 1-in. pieces|
|1 teaspoon||Dried Summer Savory; or tarragon|
|Sour Cream Or Plain Yogurt; (optional)|
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
Drain asparagus, reserving cooking liquid. Puree asparagus in food processor (or blender). With machine running, gradually add ½ cup cooking liquid and puree asparagus until smooth. Gradually blend in remaining cooking liquid. Return mixture to saucepan. Season with salt and pepper.
(Soup can be made one day ahead. Cover and refrigerate). Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.
Makes 6 servings.
Bon Appetit, March 1994.
Recipe by: Tracey Meyer <MEYER@...> Posted to MC-Recipe Digest by Pepper <pak@...> on Apr 06, 1998