Cream of Asparagus Soup

D. Cameron Lawrence for NPR /

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This recipe is adapted from The Best of Shaker Cooking, by Amy Bess Miller and Persis Fuller (Macmillan 1985).

Makes 4 servings

1 pound asparagus

2 cups water

1 small onion, sliced

1 1/2 cups vegetable stock

2 tablespoons butter

2 tablespoons flour

2 cups scalded milk

1/2 cup cream

Salt, freshly ground pepper, to taste

Cut asparagus free of tough ends. Cut 2-inch tips off and reserve. Cut remainder of stalks into small pieces, place in medium-sized saucepan, cover with water, bring to a boil and cook 10 minutes uncovered. Add onions and stock and cook to reduce the broth further.

Remove from heat and force pulp mixture through sieve. Set aside the liquid.

Make thickener by melting butter, stir in flour and hot milk. Cook 5 minutes, stirring to keep smooth. Add to sieved pulp. Heat and remove from stove. Add cream, seasonings and tips. Add reserved liquid, a tablespoon at a time, until soup reaches desired consistency.

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