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Summer Asparagus Soup
2 Tbsp. butter
1 onion, chopped
1 1/2 lbs. fresh asparagus
2 Tbsp. flour
6 c. boiling water
2 tsp. salt
2 egg yolks
1/2 c. milk
Melt the butter in a pan big enough to cook the soup. Sauté the onions for a few minutes, until transparent but not brown. Meanwhile, slice the asparagus into thin slices. Now add the sliced asparagus pieces to the onions and continue to sauté (over medium to medium high heat) for 15 minutes, until most of the moisture has steamed out of the asparagus and the mixture has just barely started to brown. Add the flour to the onion asparagus mixture and stir well to coat each piece with some flour. Cook for 2 or 3 more minutes over medium high heat. Dump the boiling water into the asparagus mixture. Add the (optional) chicken broth and the salt. Simmer for 1 hour. Strain out the cooked asparagus, leaving behind a thin yellow-green soup. Thicken the soup with the 2 egg yolks. Add the milk and reheat the soup to serving temperature. Add salt and fresh-ground white pepper to taste. Serve immediately. Serves 6.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. ~Julia Child
A pinch of salt into dry coffee grounds will remove any bitterness. Of course with our Good Company Coffee, you don't have to worry about this!
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