If you are ever in Fredricksburg, Texas, I highly suggest that you visit The Peach Tree Gift Gallery and Tea Room for lunch and some shopping. One of my friends gave me a copy of their cookbook way back in 1996 and it has been a reliable source for good recipes. This recipe makes 6 large servings. I blended the soup for a smooth, creamy consistency because that was what I was in the mood for the day I made it. Next time, I think I will add more garlic and perhaps some potato to thicken the soup. This is a light and tasty soup. It made a lot so I may have to see how it freezes!
Asparagus Soup
Ingredients:
3 garlic cloves, minced
1 medium onion, chopped
3 TBS butter
1 pound of asparagus, cut into 1" lengths
1/3 cup flour
1 tsp pepper
6 cups chicken broth
2 cups milk or light cream (I used 2% milk)
1 TBS lemon juice
Salt to taste
Directions:
Saute the garlic and onions in the butter until very soft. Stir in asparagus and cook for 2 or 3 minutes until the asparagus turns bright green.
Add flour and stir until asparagus is well coated. Add pepper and chicken broth. Bring to a boil quickly. Boil for 1 minute, then add milk or cream. Turn off heat. Add lemon juice. Test for salt and pepper. Serve immediately.
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