Cream of Asparagus Soup #1

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 1-pound asparagus, cut into 2-inch lengths
  • 1 onion, chopped
  • 2 tablespoons each butter and flour
  • 4 cups chicken broth
  • 1/2 cup cream
  • Salt and pepper to taste
 

Sauté onion and butter 3 minutes. Stir in flour. Add chicken broth slowly. Add asparagus. Cover and simmer 20 minutes or until asparagus is tender. Puree mixture until smooth. Add cream, salt and pepper to pureed soup and reheat. Serves 4.

Back to Recipe Index

Victoria Island Farms (logo here)

This banner/top navigation requires Flash Player 6 or later (update your Flash Player here) and JavaScript. Your browser has not met one or both of these conditions, which is why this message is visible- unless of course you're looking at the markup (web page source code). If your browser had met these conditions, this content would have been overwritten by a Flash file containing logo and branding, interactive navigation, information architecture/user-orientation cues, motion and graphic pizzaz- all for a fraction of the cost of traditional, less functional and more boring navigations. That said, it is neither semantically relevant, nor necessary to traverse the site- which is why we have placed it at the very end of the markup. CSS, if enabled, places this section at the top of the page. Web Design & Development by The Space Foundry.