“This receipe come from a Restaurant in New Hope called Mother's. The receipe was provided to Cuisine Magazine, Oct 1983 edition.”
READY IN:
35mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Make chicken stock.
  2. Melt butter in large heavy saucepan over medium-high heat.
  3. When foam subsides, add garlic; saute until fragrant, about 30 seconds.
  4. Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
  5. Add flour, stirring until well mixed.
  6. Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
  7. Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
  8. Remove saucepan from heat; discard bay leaves.
  9. Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
  10. Return puree to saucepan, stir to combine.
  11. Heat soup until hot; season with salt and pepper to taste.
  12. Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
  13. Serve immediately.

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