Easy Asparagus Soup

It has always bothered me to throw away perfectly good Asparagus ends just
because they are tougher. I tried this and it worked very nicely

Asparagus ends from 2 bunches of asparagus
Water to cover
1 cup Chicken Broth
2 Tbsp. Flour
1/4 cup Milk
Salt and Pepper
Grated Nutmeg
Milk, Cream or Sour Cream
Grated Mozzarella Cheese

Simmer asparagus ends in water till tender, about 15 minutes.
Let cool and then put Asparagus and cooking water in food processor and
run till liquidy
Put pulp in a regular strainer, set over the pot and using the back of a
spoon press out all the pulp. Keep working pulp till all that is left is
the tough outer skin of the ends. Discard
Add chicken broth to the asparagus pulp. Mix together the milk and flour
to make a paste and add to the veg. broth ingred. Return the pot to stove
and stirring over medium, heat the cook the soup till it thickens. Add
salt and pepper to taste. Grate fresh nutmeg over soup. Remove from heat.
When serving, the soup will be quite thick so use either milk or cream to
thin to desired thickness. I used sour cream and it was lovely.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/