Cream of Asparagus Soup



2-1/2 cups Vegetable or Chicken Stock
1 pound Fresh Asparagus, trimmed and cut into 1/2-inch pieces          
1 Large Baking Potato, thinly sliced
1/2 Medium-Sized Onion, chopped
1/2 cup chopped Celery
2 tablespoon Plain Flour
2 cups Whole Milk
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Black Pepper
1/4 teaspoon Dried Tarragon

Bring the stock to a boil in a large saucepan over medium heat.

Add the onion, celery, asparagus and potato then reduce the heat and cook for 25 to 30 minutes.

Put the soup mixture and the flour into a food processor and purée until smooth.

Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.

Serve at once with fresh crusty bread.

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{August 19, 2011} {Tags: , , , }