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Cream of Asparagus Soup
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La Tour d'Argent, Houston, Texas


  • 1 lb (.5 kg) fresh asparagus
  • 1 cup (225 ml) whipping cream
  • 3 cups (700 ml) chicken stock
  • 2 tsp (10 ml) margarine
  • 1/4 cup (60 ml) diced onions
  • 2 tsp (10 ml) diced celery
  • 2 tsp (10 ml) flour
  • salt, pepper, and cayenne to taste
  • Cook asparagus in water until very soft.
  • Blend asparagus until pureed.
  • Saute onions in 2 tsp (10 ml) margarine, using a medium-sized pot.
  • Add celery, cook for 2 minutes.
  • Sprinkle on about 2 tsp (10 ml) flour.
  • Add hot chicken stock and pureed asparagus.
  • Add cream, boil for 5 minutes on slow heat.
  • Adjust seasoning and strain.
  • Serve immediately.

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