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Fresh Asparagus Soup
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Description
I loved this soup long before I learned to like asparagus. My mom used to make it each summer. The serving quantity is a complete guess.
Ingredients
- ½ cups Celery, Chopped
- ½ cups Onion, Chopped
- 2 Tablespoons Butter Or Margarine
- 1 pound Fresh Asparagus, Chopped
- 2 teaspoons Fresh Parsley, Chopped
- 2 teaspoons Fresh Basil, Chopped (or 1/2 Teaspoon Dried)
- 13 ounces, fluid Chicken Broth
- 1 cup Light Cream Or Half-and-Half
- ½ teaspoons Salt
- ⅛ teaspoons Ground Nutmeg
- A Pinch Cayenne Pepper (I Always Add More)
- Fresh Basil Sprigs For Garnish, If Desired
Preparation
1. Combine celery, onion and butter in 2 qt casserole or Pyrex measuring cup. Microwave covered with lid or waxed paper on high until tender, 5-7 minutes. Stir once after about 1/2 the cooking time.
2. Add asparagus. Mix well. Microwave covered on high until asparagus is tender, 4-7 minutes. Again stir once halfway through cooking. Stir in parsley and basil. Cool mixture slightly.
3. Puree mixture in food processor or blender in pulses until smooth. Return mixture to casserole.
4. Add broth, cream, salt, nutmeg and pepper to casserole; stir to mix well.
Microwave uncovered at med (50%) power just until hot (do not boil), 7-11 minutes, stirring every 3 minutes. Garnish with fresh basil sprigs.
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