Here is a recipe based on another Cannon’s soups. This was a popular soup that was only served seasonally. When asparagus were in season, they were of great quality and low price. But out of season, the price was outrageous. We had to replace it with another soup. Customers could not wait for this wonderful soup to come back to the rotation.
Asparagus Soup
1 lb Steamed Asparagus
2/3 cup Flour
11/2 quarts + 2/3 cup Chicken Stock or Broth
1 Bayleaf
1 teaspoon Salt
½ Teaspoon White Pepper
1 stick Butter 4oz
1 lb Chopped Onions
1 teaspoon Creole Seasoning
1 pint + 1 cup Heavy Cream
Melt butter. Saute onions until transparent. Add flour, salt, pepper, bay leaf, and chicken stock to pan. Reduce half way and is thickened.
Take 1 pint of stock out of the pot. Put portions of steamed asparagus in blender with enough stock to allow the blender to spin freely. Pour blended asparagus in a separate contained until all asparagus is blended. Add blended asparagus and remaining stock to pot. Blend well. Add heavy cream and allow to thicken.
Enjoy
Great idea to thin it out and serve over rice. Glad to hear you like the articles. It’s a joy to write them and share my stories. Happy to hear from locals. Thanks for following. You will be kept up to date on my new cookbook process.
I thoroughly enjoy your article and recipies in the Daily Citizen, Searcy, paper. I recently made the Asparagus soup and we really enjoyed it. I substituted half and half for the heavy cream because thats what I had on hand. It was GOOD! Today I made the Chicken Mushroom Soup and it was so thick I wondered whether there was a misprint...so I rechecked it and I believe I went by the recipe. I added more broth to thin it down and I believe it still is extremely thick. I will serve it tonight over rice.....Any suggestions? Thank you again for your informative writings. I look forward to every one.