Cream of Asparagus Soup - Culinary Medicine Home
The key to good asparagus soup is to cook the veggies gently.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Potato peeler
- Pot
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 1 lb. Asparagus, raw
- 3 quarts Water
- 3 quarts Ice water
- 2 tsp. Olive oil
- 1 large White or yellow onions (diced)
- 1/8 tsp., ground Dried tarragon
- 1/4 tsp. Salt
- 1 cup Water
- 1/2 tsp. Honey
- 1/2 cup 2% milk
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