Creamy asparagus soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus,trimmed/chopped |
| 2 | tablespoons | Cornstarch |
| 1 | teaspoon | Salt |
| 1 | pinch | Black pepper |
| 2 | cups | Milk |
| 2 | cups | Half-and-half |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Dry sherry |
Directions
1. Cook asparagus in boiling water in 2-quart saucepan until tender; drain, reserving ½ cup cooking liquid.
2. Place reserved liquid and all but ½ cup asparagus in blender or food processor; blend until smooth.
3. In same saucepan, combine cornstarch, salt and pepper; gradually stir in milk until smooth.
4. Add butter; stirring constantly, bring to boil over medium-low heat and boil 1 minute.
5. Stir in asparagus puree and sherry; blend well, then add reserved ½ cup asparagus.
6. Cook until heated through, stirring constantly.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94