Cream of Asparagus

[ 0 ] April 20, 2009 |

Cream of Asparagus

1 lb. fresh asparagus
4 cups water
4 cups chicken broth
3/4 cup heavy cream
Sour cream
Fresh dill

Wash and cut ends of asparagus. Cut the stalks into 1″ pieces and cook in about 1-2 cups water about 15-17 minutes; drain; puree in blender a few tablespoons of broth. Combine the puree and broth in a pot and cook over low heat; stirring. Just before serving time, stir in the cream. Ladle into serving bowls and top with sour cream and fresh dill. Serve.

*Johnna’s tip: There are tons of “cream of” something dishes: cream of corn, cream of crab, cream of mushroom, cream of broccoli…and the list goes on and on. Despite the change in the name of the main ingredient, it’s really all about the cream;-)

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Category: appetizers, soup, vegetarian

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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