Asparagus Soup - fresh or to can
1-1/2 pounds asparagus or so (can use the tougher parts, too)
4 T butter
2 leeks, with 1 inch of green, cleaned, halved and sliced
OR 4-6 green onions prepared the same way
2 cloves garlic, minced
1 large potato, peeled and diced small
7 c broth (I prefer chicken but also use vegetable - beef overpowers)
1/2 t salt
1 c cream
3 eggs - well beaten
Salt
pepper
Trim the asparagus, setting the tips in one pile and the stalks (cut in one inch peices) in another
Saute the onions/leeks in the butter until tender. Add the garlic for the last minute or so.
Add the asparagus stalks, potato, and enough stock to cover the vegetables and bring to a boil. Simmer, vented, until the vegetables are tender, about 30 minutes.
While the vegetables are cooking, bring 2 cups water and 1/2 tsp salt to a boil in a small saucepan. Add the asparagus tips and cook until just tender, about 5 minutes, Drain and set aside.
When the vegetables are tender (not the tips) run them through your squeezo or food mill. Return the purée to the saucepan. Add the remaining stock, bring to a simmer, and remove from the heat.
In a small bowl, beat eggs in the cream and whisk in 1 big spoonfull of the hot soup. Whisk into the hot soup and cook over low heat, stirring constantly, until the soup thickens. Do not allow the soup to boil or the eggs will curdle. Add salt and pepper to taste.
*****If you want to can asparagus soup: do everything EXCEPT the egg and cream part. Do those when you open the jar to use.
Process your plain asparagus soup 40 minutes at 10 pounds.
