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Night Owl's Shareware - PDSI-006 - Night Owl Corp (1990).iso
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RICHASPA
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1991-06-22
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RICH ASPARAGUS SOUP
1/2 c. unsalted butter
2 c. chopped yellow onions
4 chopped garlic cloves
1-1/2 qts. chicken broth
3 lb. fresh asparagus
2 medium carrots
1 c. fresh chopped parsley
8 large fresh basil leaves
1 T. dried tarragon
1 t. salt
1 t. pepper
pinch of cayenne
1 c. sour cream
1 large tomato, seeded and diced
Melt butter. Saute onions and garlic uncovered for
about 20 minutes. Add chicken broth and bring to a boil. Set
aside. Trim woody ends from asparagus and cut into 1-inch
pieces. Reserve 2-inch tips. Cut carrots in 1-inch pieces. Add
all ingredients except cream and tomato and simmer for 35 to 45
minutes. Cool soup 30 minutes and process in blender. Strain to
remove fibers. Return to pan, add tips, and simmer about 10
minutes until tips are tender. Garnish with sour cream and
tomato. Makes 8 servings.
From: Donna Kummer
Date Entered: June 6, 1991