Cream of Asparagus Soup

October 22, 2009 | By Admin In Soups and Stews |

1 can or bunch of asparagus

1/2 small onion

3 cups boiling water

2 tablespoons butter

3 tablespoons flour

1 pint hot milk

2/3 teaspoon salt

Pinch of nutmeg

1/8 teaspoon paprika

Remove the tips from the asparagus. (Save for another dish, if desired.) Simmer the remainder of the stalks with the onion in the boiling water until tender, about 20 minutes. Pass through a sieve, rubbing through it as much as possible of the pulp. Prepare a white sauce by blending the butter and flour, and when these are smooth add the milk and the seasonings.

Combine the sifted asparagus and water with this sauce. Bring to the boiling point and add the nutmeg. If desired, a half cup of cream or evaporated milk may be added just before serving and will enrich the soup.

Serve with croutons or crackers.