Hi everyone. I have to start by saying I’m sorry it’s been a while since I posted. Today, one of my lovely white asparagus customers told me how disappointed she is that she cannot find my recipe for white asparagus soup. She’s heard me talk about it and of course went looking for it. So, I promised her that I would get it posted hence forth.
This is an extremely busy time of the year for us. The fields are all being sewn and the massive home garden is going in. This is my only excuse for not posting this soup until now.
First step: Peel and chop about 2 lbs of white asparagus.
Next, bring to a gentle boil your chopped asparagus in enough water to cover them. I use plane water. Using broth might overpower the delicate flavour of your asparagus. Let them cook until fork tender and the flavour has infused into the water.
While it cooks to fork tender measure out your other ingredients. 1/4 cup all purpose flour, 1 tsp salt, 1/2 tsp white pepper, 1/4 butter, 1 cup of cream, 2 cups of whole milk, 1/2 cup of chopped ham.
Next, after it’s nice and fork tender, add the butter and ham stir until melted over medium heat, gently whisk in the flour, as it thickens add the milk and cream. Add the salt and pepper turning heat to low. Stirring constantly and adjust salt and white pepper to taste.
This is where you can adjust your personal preferences, thickness, salt, pepper…taste, taste and taste. If you prefer it thinner, just add a little milk.
Now, all that’s left to do, is enjoy!
We had this tonight preceding our main course of slow roast beef, gravy and fries. The roast had been on since this morning while I worked in the garden…but that’s another delicious story for another day.
Thank you so much for visiting my page. Leasa