Today we are cooking with Chef Angie Boedker from Angela's Cafe in Denison. We are making a delicious cream of asparagus soup just in time for the colder weather.
Cream of Asparagus Soup
1/2 lb. fresh asparagus
5 green onions, chopped
1/2 cup butter
1/2 cup flour
1/2 cup heavy cream or half and half
1 t. salt
1 t. pepper
2 t. onion powder
1 t. celery seed
4 Cups Chicken Stock
In a shallow pan or skillet place 1" of water and bring to a boil. Trim and discard tough ends off of asparagus and place remaining stalks in boiling water. Boil until asparagus turns bright green (1 min.). Remove from boiling water and drain. Cut tips off and reserve for later. Cut stalks into 1" pieces.
Heat chicken stock to boiling...let simmer until you are ready for it.
In a 2 qt. stock pot melt butter over medium heat. Add onions and asparagus stalks to butter and saute until tender (about 5 min.). Add flour, salt, pepper, onion powder, and celery seed and cook another 3-4 minutes stirring constantly. Carefully pour in the hot stock and stir until it reaches a boil. Remove from heat and in small batches put into a blender and blend until smooth holding lid on blender tightly and covered with a towel (or use an immersion blender). Pour in cream, bring back up to temp. and add asparagus tips. Ladle into bowls, garnish with cream and chopped fresh parsley. Serve with crusty bread or crackers.
This also freezes well...so double the batch and freeze one!