Asparagus Soup from Aunt Rosa’s kitchen

Asparagus Soup from Aunt Rosa’s Kitchen (Brazil)

1 1/2 lbs fresh asparagus

6 cups beef stock

1 1/2 tbsp flour

¼ cup flour

1/3 cup sour cream

¼ cup heavy cream

salt and pepper

Cut away any hard or woody stems of asparagus.

Rinse thoroughly under cold water.

Cut into 2 inch pieces and boil in beef stock.

Cook 30-40 minutes.

Puree.

Mix flour and water to form a paste and add to soup.

Re-boil and then remove from heat.

Stir in cream and sour cream.

Add salt and pepper to taste.

Serve topped with chopped parsley.

*Can also be made with chicken stock.

Home