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Cream of Fresh Asparagus Soup II
December 27, 2005

If you want your friends to think you've become an overnight gourmet chef, I urge you to serve this wonderful soup. I mixed things up a bit by adding my flour to the onions once they were just about done. I then added my broth a little at a time and whisked to keep it lump free. I then added two bunches of asparagus and simmered until tender. From there I pureed in my food processor and added the vegies back into the pot. I seasoned with my ususal garlic and onion powders, black pepper and lots of dried dill weed. I didn't see the need for the milk, so I just used a large dollop of low fat sour cream. I garnished with some of the tips and mad crostini on the side which made a beautiful presentation! The color is fabulous and the flavors are even better Holly. Hubby went nuts over this and I thank you for submitting this truly elegant recipe!

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