Asparagus Soup (Indiana) Recipe

• 30 stalk asparagus (2 pounds)
• 4 quart water
• 1 Tbsp. salt
• 1/4 c. chopped onion
• 1/4 c. chopped parsley
• 1 tsp grnd coriander
• 2 Tbsp. butter
• 1 Tbsp. flour
• 2 c. chicken broth, heated
• 1/2 c. heavy cream
• 1 Tbsp. lemon juice
• 1/2 tsp salt
• 1/4 tsp white pepper

1. Trim tough ends and peel asparagus stems with potato peeler.
2. Tie together in 3 bunches; simmer in large pot of salted water till just tender.
3. Lift bundles out; place in sink of cool water.
4. When cook, drain on paper towels.
5. Cut into 1-inch pcs; reserve.
6. In medium saucepan, saute/fry onion and parsley with coriander and butter till soft.
7. Stir in flour; cook for three min.
8. Remove pan from heat; stir in heated broth.
9. Simmer mix 5 min.
10. Add in reserved asparagus stalks.
11. Puree mix in blender or possibly food processor till smooth.
12. (Do in batches.)
13. Return puree to saucepan; stir in cream and reserved tips.
14. Heat.
15. Don't boil.
16. Stir in lemon juice.
17. Add in salt and pepper.
18. Serve warm or possibly chilled.
19. Our Best Recipes to You, Again
20. Brandon, Mississippi

stalk, water, salt, onion, parsley, coriander, butter, flour, chicken broth, heavy cream, lemon juice, salt, white pepper

Taken from cookeatshare.com/recipes/asparagus-soup-indiana-71059 (may not work)