Asparagus Soup a Crowd-Pleaser

L.A. Times Archives

Sept. 12, 1985 12 AM PT

Served cold, Asparagus Cream Soup is a perfectly portable addition to a tailgate picnic at the football stadium. Or if you prefer, invite a few friends over to enjoy the game on television and serve the soup steaming hot in your favorite tureen.

Either way, it makes a nice presentation when garnished with asparagus tips and decoratively cut buttered croutons. Broccoli also makes a delicious alternative to asparagus. ASPARAGUS CREAM SOUP

For the record:

12:00 a.m. Sept. 19, 1985 Asparagus Cream Soup Hot or Cold
Los Angeles Times Thursday September 19, 1985 Home Edition Food Part 8 Page 53 Column 1 Food Desk 4 inches; 120 words Type of Material: Correction; Recipe
The ingredients in Asparagus Cream Soup were inadvertently left out in last week’s Food Section. Here is the complete and correct recipe.
ASPARAGUS CREAM SOUP
4 leeks, white part only, sliced
Butter or margarine
1 pound asparagus, trimmed and cut in 1-inch pieces
2 (14 1/2-ounce) cans chicken broth
1/2 teaspoon thyme
1 (13-ounce) can evaporated skim milk
Firm whole-wheat or white bread
Saute leeks in 1 tablespoon butter. Add asparagus, reserving tips. Add chicken broth and thyme and cook 15 minutes. Puree asparagus and broth in blender or food processor until smooth. Add evaporated skim milk and almost all reserved asparagus tips to puree. Continue to cook until tips are done, about 10 minutes.
Meanwhile, cut bread into desired shapes and saute in hot butter until golden. Garnish soup with remaining asparagus tips and croutons. Makes 6 servings.

4 leeks, white part only, sliced

Butter or margarine

1 pound asparagus, trimmed and cut in 1-inch pieces

2 (14 1/2-ounce) cans chicken broth

1/2 teaspoon thyme

1 (13-ounce) can evaporated skim milk

Firm whole-wheat or white bread

Saute leeks in 1 tablespoon butter. Add asparagus, reserving tips. Add chicken broth and thyme and cook 15 minutes. Puree asparagus and broth in blender or food processor until smooth. Add evaporated skim milk and almost all reserved asparagus tips to puree. Continue to cook until tips are done, about 10 minutes.

Meanwhile, cut bread into desired shapes and saute in hot butter until golden. Garnish soup with remaining asparagu tips and croutons. Makes 6 servings.

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For the record:

12:00 a.m. Sept. 19, 1985: Asparagus Cream Soup Hot or Cold
Los Angeles Times Thursday September 19, 1985 Home Edition Food Part 8 Page 53 Column 1 Food Desk 4 inches; 120 words Type of Material: Correction; Recipe
The ingredients in Asparagus Cream Soup were inadvertently left out in last week’s Food Section. Here is the complete and correct recipe.
ASPARAGUS CREAM SOUP
4 leeks, white part only, sliced
Butter or margarine
1 pound asparagus, trimmed and cut in 1-inch pieces
2 (14 1/2-ounce) cans chicken broth
1/2 teaspoon thyme
1 (13-ounce) can evaporated skim milk
Firm whole-wheat or white bread
Saute leeks in 1 tablespoon butter. Add asparagus, reserving tips. Add chicken broth and thyme and cook 15 minutes. Puree asparagus and broth in blender or food processor until smooth. Add evaporated skim milk and almost all reserved asparagus tips to puree. Continue to cook until tips are done, about 10 minutes.
Meanwhile, cut bread into desired shapes and saute in hot butter until golden. Garnish soup with remaining asparagus tips and croutons. Makes 6 servings.

Asparagus Soup a Crowd-Pleaser

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