An easy-to-prepare asparagus soup recipe from Taste's archives.
This week's Taste of the Past highlights asparagus, from a 1982 story on chef Michael Russell of the former Meriwether's in Brooklyn Center. Here's a recipe that accompanied that story.
CREAM OF ASPARAGUS SOUP A LA MERIWETHER'S
Serves 4.
Note: From chef Michael Russell of the former Meriwether's in Brooklyn Center. From the March 31, 1982 edition of Taste.
1 tbsp. butter
1 small onion, chopped
1/2 stalk celery, chopped
2 c. chicken stock
1 lb. asparagus, woody ends trimmed and discarded
3/4 c. heavy cream
Salt and freshly ground white pepper to taste
Directions
In a saucepan over medium heat, melt butter. Add onion and celery and cook, stirring frequently, until soft but not brown. Add chicken stock, increase heat to medium-high and bring to a boil. Add asparagus and simmer 5 minutes. Carefully transfer soup to a blender and puree. Strain soup through a mesh sieve, discarding vegetables. Return soup to saucepan over medium heat. Stir in cream and bring to a gentle simmer. Remove from heat, season with salt and white pepper to taste and serve immediately.
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