Cream of Aparagus - Mastering Microwave cookery
1 1/2 tablespoons butter
1/4 cup chopped shallots or scallons
1 pound asparagus stalks, cut into 1/2 inch pieces
2 cups Chicken broth or stock
1 cup half and half or plain yogurt
pepper
makes 6 servings
In a 3 quart casserole combine the butter and shallots. Cook on high for 2 minutes, or until the shallots are tender. Set 6 asparagus tips in small dish and cover tightly. Cook on high for 1 minute and set aside for garnish; reserve remainder for another use. Stir the asparagus stalks into the casserole. Cover tightly and cook on high for 5 to 7 minutes or until the asparagus is tender, stirring once. Place in a blender or food processor to puree. Return to the casserole.
Stir in the chicken broth, half and half, salt and pepper to
tast. Cover again and cook on high for 8 to 10 minutes, or until
the soup is hot but not boiling, stirring once. Pour into bowls
and garnish with the asparagus tips.
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