Asparagus Tomato Soup
1 medium onion coarsely chopped
1 carrot coarsely chopped
2 tablespoons butter
2 tablespoons flour
2 cups chopped tomatoes
5 cups chicken broth
1/2 teaspoon sugar
1 tablespoon chopped parsley
1 bay leaf
1/2 teaspoon thyme
1/8 teaspoon ground cloves
Salt and freshly ground pepper to taste
1 1/2 pounds fresh asparagus
This soup has a wonderful flavor and includes the
wonderful fresh spring asparagus and the Herb of the
Year, Bay. In a large saucepan, saute onion and carrot in butter until
soft. Sprinkle with flour and cook another minute stirring
until all trace of raw flour is gone. Add remaining ingredients except
the asparagus.
Cover and simmer for ten minutes. In the meantime cook the asparagus
until tender but still a pretty green. Drain and then cut stalks into
thirds. Discard the bay leaf. Puree tomato mixture and asparagus in a
blender in several batches. Reheat the soup before serving and garnish
each bowl of soup with a dollop of sour cream sprinkled with
chives.
Recipe by Nancy Moore.