Chilled Asparagus Soup

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 bunch fresh asparagus
  • ¼ Spanish onion, thinly sliced
  • 4 tablespoons


Cut the tips off asparagus and reserve for garnish. Break off tough white ends. Wash stalks and slice into 1-inch segments. Combine segments in a saucepan with finely chopped onion, chicken stock and butter, and simmer, covered, until tender. Remove cooked asparagus segments; stir in flour until well blended; add chicken stock and cook, stirring continuously, until soup reaches boiling point. S