Title: Asparagus Cress Soup
Categories: Soup
Yield: 6 Servings
| 3/4 | c | Chopped green onions |
| 1/4 | c | Butter or margarine |
| 3 | tb | Flour |
| 2 1/2 | c | Chicken broth |
| 1 1/2 | lb | Fresh asparagus, cut into 1" pieces |
| 1/2 | bn | Watercress, stems removed |
| 1 1/2 | c | Light cream |
| 3/4 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/8 | ts | Cayenne pepper |
| | | Sour cream |
In a large saucepan, saute onions in butter for 3 to 4 minutes or until
soft. Stir in flour to form a smooth paste. Cook for 2 minutes. Gradually
stir in broth and bring to a boil. Add asparagus and watercress. Cover and
simmer for 5 to 7 minutes or until vegetables are tender. Cool. Puree soup
in a blender or food processor until smooth. Return to saucepan. Stir in
light cream. Heat over low to serving temperature (do not boil). Season
with salt, white pepper and cayenne. Garnish each serving with a dollop of
sour cream.