Asparagus Soup
Asparagus Soup One of our cooking references suggests that asparagus stalks should be stored upright in an inch of water in the refrigerator.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Immersion blender
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Wooden spoon
- Ladle
- Colander
Ingredients
- 2 lb. asparagus
- 4 to 6 tablespoons of butter
- 1 1/2 cups sliced leeks or 1 cup chopped onions
- 3 tablespoons of flour
- 6 cups chicken broth or water
- 1 egg yolk (optional)
- 3/4 cup light cream
- salt
- pepper
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