| ASPARAGUS SOUP 2 -3 pounds raw asparagus cut into small 1" pieces 1 medium onion, cubed 1 carrot, chopped fine Just enough water to cover vegetables 1 teaspoon salt 1 pint heavy cream (1/3 cup flour mixed with 1 ½ cups water) Wash asparagus thoroughly under cool running water to get out all the sand. Using a small paring knife start at the head of the asparagus and begin cutting off small one-inch sections. When you get near the base of the stem, do not force the knife. Stop cutting when the outer skin starts to resist the knife and feels woody.Set the woody parts aside. When all the asparagus is cut you can peel and discard the outer wooden fibers from the remaining pieces and add the tender center pieces to your soup. Slice the onions and carrots into tiny quarter inch pieces. Cut them small because you want the carrots and onions to cook as fast as the asparagus does and asparagus cooks very fast. Boil all vegetables together until tender. This will only take 5-10 minutes. Prepare thickening: (1/3 cup flour mixed with 1 ½ cups water. Stir until smooth and all the lumps have disappeared. Drizzle the thickening a little at a time into the boiling soup, stirring constantly until the soup thickens. Use just enough flour and water mixture to thicken the soup slightly more than gravy. Discard any remaining flour and water. Add: 1 pint heavy cream - heat soup until steaming then turn burner off and let pan sit on burner to simmer for another 2 minutes. Remove pan from the burner. Do not allow soup to boil or the cream may curdle or scorch. Serve immediately |