Potage Night
Posted
Thu, 02/28/08
Tonight's dinner was my variation of Creamy Asparagus Soup, which originated from a recipe by William Anatooskin posted at All Recipes. However, as usual, I played around with a few things to make the dish my own.
Creamy Asparagus Soup
1/4 C
margarineor butter
3 TBS all-purpose flour1-1/2 TBS flour, 1-1/2 TBS Bisquick
1 potato, peeled and diced4 small red potatoes, cubed
Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about four minutes. Stir in flour, mixing well. Cook for about one minute, stirring constantly. Do not burn, or allow to go lumpy. Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about twenty minutes. Puree soup in a food processor or blender in batches. Return to pot. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
The photos below depict this afternoon's process. Click on an image to view its actual size in a new window.
Considering the soup contains potatoes and celery (as well as the asparagus), I didn't want to puree the mixture and instead served it as is with warm French bread. I'd rather have the textures and flavors of actual ingredients than a smooth soup where one food item cannot be distinguished from another.
Tags: Food Photos;
Soups & Stews
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