Asparagus Cress Soup for 2 |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This refreshing soup from Teresa Lillycrop of Puslinch, Ontario puts peppery watercress in the spotlight! Serve it with bread for lunch or as a first course to a special meal. Ingredients:
1/4 cup chopped green onions |
4 teaspoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup chicken broth |
1/2 pound fresh asparagus, cut into 1-inch pieces |
1/4 bunch watercress, stems removed (about 1/2 cup, lightly packed) |
1/2 cup half-and-half cream |
1/4 teaspoon salt |
dash white pepper |
dash cayenne pepper |
sour cream, optional |
Directions:
1. In a small saucepan, saute onions in butter until tender. Stir in flour until blended; cook for 2 minutes or until golden brown.
2. Gradually stir in broth; bring to a boil. Add asparagus and watercress. Reduce heat; cover and simmer for 5-7 minutes or until asparagus is tender. Remove from the heat; cool slightly.
3. In a blender, process soup until smooth. Return to the pan. Stir in the cream, salt and peppers; heat through (do not boil). Serve with a dollop of sour cream if desired. Yield: 2 servings.
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