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Tue, May 26, 2020
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Cream of Asparagus Soup

1 lb. asparagus
1 medium onion, chopped fine
2 medium new potatoes, peeled and cut into small cubes
1 egg yolk
3 Tbsp butter
8 oz sour cream
3 cups chicken or beef broth
½ tsp of salt
¼ tsp white pepper
Pinch of sugar (optional)

Cut off the woody end of the asparagus, discard.  Wash it well under running hot water.  Snip off the tips, and set aside.  Cut up rest into rings.

Sautee onion in butter with salt, until glassy.  Add potato and asparagus.  Simmer for a few minutes.

Add broth, salt and pepper.  Cook until vegetables are soft.  Remove from stove and mix in a blender until smooth and creamy.

In a small bowl, mix sour cream and egg yolk.  Add to asparagus and mix it a bit longer.

Place all back into the pot, add asparagus tips and cook a few minutes more.  If too thick, add a few tablespoons of water and boil again.

Add sugar if desired.


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