Cream of Asparagus Soup

At last year's St. Patrick's Day Dinner I served Spinach Soup with Green Onions. This year we're having Asparagus Soup. This is a new recipe for me. My friend, Carol, brought it to our last fellowship dinner and it was SPECTACULAR!

Cream of Asparagus Soup

Cook in covered saucepan:

1 lb. fresh asparagus, chopped

1/4 c. chopped onion

1 c. chicken broth

When asparagus is just tender, if desired, press through food mill or blend until smooth.

Heat in saucepan

2 T. butter

2 T. flour

1/2 t. salt

pepper to taste

Stir in:

1 additional cup chicken broth

Cook over medium heat, stirring constantly, until mixture reaches boing point.

Stir in:

asparagus puree

1 c. milk

Stir a little hot mixture into 1/2 c. sour cream or plain yogurt

Stir into hot mixture. Add:

1 t. fresh lemon juice

Heat just to serving temperature, stirring frequently. Sprinkle with fresh chives.

Option: Tough ends of asparagus may be included if blender or food mill is used.

Here's another fabulous recipe from Carol:

Lemon Bon-Bon Cookies

1 c. butter

1/3 c. powdered sugar

3/4 c. cornstarch

1 c. sifted flour

1 tsp. salt

1 tsp. vanilla

Oven: 325

-- Cream 1 c. butter and 1/3 c. powdered sugar till light and fluffy. Sift together cornstarch, flour and salt; add to butter/sugar mixture. Mix well.

-- Form into marble sized balls. Press down with floured fork. Bake on ungreased cookie sheet till set, not brown, approximately 20 minutes.

Icing/Glaze

1 Tbsp. butter, melted, but not hot

1 c. powdered sugar, sifted

juice and rind of one lemon

Mix above ingredients well and gently brush onto cookies.

Comments

[ellen b]

I'm afraid when I weigh in tomorrow the scale will show that I had several servings of all these marvelous recipes you posted! This week has been out of control with many expected and unexpected family get togethers....
Until tomorrow my friend...