Soup of the Evening

We awoke yesterday morning to rainy, chilly weather which carried on all day. A nice hot soup seemed like just the thing for supper -- cream of asparagus soup.

Our asparagus is growing apace -- plagued by beetles but it grows so fast that I can snap off the lovely green and purple spears before too much damage is done.

The first step in making the soup is to break up the spears and simmer them in chicken broth (about two cups) till just tender.

Next, whir up the asparagus and the broth in a blender or food processor. I save out the tips to put into the finished soup.
























Saute chopped onion and some minced garlic in butter. This could get whirred up with the asparagus but I like a bit of texture in my soup. I also like a bit of hot curry powder.)

Remove the onion once it has become translucent. Use the melted butter that remains (adding more if necessary) to make a white (cream) sauce ( I used about 3 tablespoons of butter, 3 tablespoons flour, and a can of evaporated milk.)

Combine the cream sauce, the pureed asparagus, the tips, and more chicken broth if needed. (This works well with broccoli too. If I had mushrooms, I would have added them as well.) Add salt and pepper to taste; dust with paprika for looks.

"Beautiful Soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
Beau--ootiful Soo--oop!
Beau--ootiful Soo--oop!
Soo--oop of the e--e--evening,
Beautiful, beautiful Soup!"

(from Chapter X, Alice's Adventures in Wonderland by Lewis Carroll