A KY Proud Recipe
Mays Lick Cream of Asparagus Soup
1/2 cup chopped KY Proud onion 1 tablespoon vegetable oil 2 14 ounce cans chicken broth 2 1/2 pounds fresh KY Proud asparagus, trimmed and cut into 1 inch pieces 1/4 teaspoon tarragon 1/4 cup butter or margarine 1/4 cup of flour 1/2 teaspoon salt 1/4 teaspoon white pepper 3 cups half-and-half 1 1/2 teaspoon lemon juice
Saute the onion in the oil in a large suacepan over medium heat until tender. Add the broth, asparagus and tarragon. Simmer for 8 to 10 minutes or until the asparagus is tender. Puree the asparagus mixture 1/3 at a time in a blender or food processor. Melt the butter in a Dutch oven or stockpot. Stir in the flour, salt and white pepper. Cook for 2 minutes or until golden brown, stirring constantly. Add the half-and-half gradually, stirring constantly. Stir in the pureed asparagus mixture and lemon juice. Cook until heated through.