Project Green: Take Five

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.
(I topped the soup with a dollop of sour creme, green onion, and roasted red pepper strips)
Option: Tough ends of asparagus may be included if blender or food mill is used.

More Project Green Photos at Anna Carson Photography. 

Comments

[ellen b]

Now that's some green I can sink a spoon into!!

[rosemary]

Can't wait to make it! Asparagus and strawberries signal the arrival of Spring to me. Love 'em!

[ellen b]

Hi Kim,
Is there a set time for each of these projects? How much longer will project green go?
thanks...

I don't know how long it will last. Project Yellow lasted 11 days. I thin k it's however long Ann wants to keep it going. . .

I have stuff in draft through Sunday.

[Naomi]

Oh yummy, Kim!! I love asparagus.

[Melli]

Mmmmmmmmmmmm! Asparagus is my FAVORITE vegetable!