Mrs. Randolph's Asparagus Soup

1 1/2 lbs. fresh asparagus 6 cups chicken broth 1/3 cup diced salt bacon 1/2 cup finely chopped onion 1/8 t. pepper 2 t. butter 3 T. flour 1/2 cup cream Salt to taste

Wash asparagus; break off tips and lay aside in ice water while proceeding with rest of recipe. Chop asparagus stalks coarsely and put in pot. Add chicken broth, diced bacon and chopped onion; cover and bring to a boil. Lower heat. Simmer gently until asparagus stalks are tender, about 45 minutes. Strain soup. reserve broth; discard only the bacon; press remaining ingredients through sieve, mashing with spoon to extract as much pulp as possible; pour mixture back into pot. Add asparagus tips; return pot to fire. Simmer covered until tips are barely tender, 5 to 10 minutes. Blend together butter and flour and stir into soup; simmer gently stirring until butter has melted and soup thickens slightly. Stir in cream; add salt if needed and heat slowly until soup is steaming. Don't boil. Pour into tureen and serve at once. Source: My Old Recipes

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