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Cream of Asparagus Soup

A frugal Cream of Asparagus Soup, made with the woody ends of the spears that are usually discarded. Delicate, elegant, and thrifty!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Ingredients Method

Ingredients
  

  • 4 oz asparagus ends the woody inedible bits you snap off
  • 1/4 onion
  • 2 c milk
  • dash salt
  • 2 Roux Cubes

Method
 

  1. Roll cut the asparagus ends to expose the center, and chop the onion.
  2. Place the vegetables in a saucepan with the milk, and bring to a simmer. Continue to simmer for 20-30 minutes, until asparagus stems are completely tender. Let cool in the milk.
  3. Pour mixture into blender jar, and blend on High for several minutes, until completely liquefied.
  4. Pour through a fine strainer into a bowl, using a silicone spatula to press liquid and puree through. Discard the fibrous mass left in the strainer.
  5. Return to a pot, and bring to a low boil, stirring frequently. Add Roux Cubes, and stir until they dissolve, and then until the soup is lightly thickened.
  6. Serve at once.