{"id":7261,"date":"2013-06-06T19:50:05","date_gmt":"2013-06-07T00:50:05","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?page_id=7261"},"modified":"2014-07-09T22:26:59","modified_gmt":"2014-07-10T03:26:59","slug":"cream-of-asparagus-soup","status":"publish","type":"page","link":"https:\/\/debslunch.com\/debslunchblog\/recipes\/cream-of-asparagus-soup\/","title":{"rendered":"Cream of asparagus soup"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-7262\" alt=\"asparagusnarrow\" src=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2013\/06\/asparagusnarrow.jpg\" width=\"423\" height=\"650\" srcset=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2013\/06\/asparagusnarrow.jpg 423w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2013\/06\/asparagusnarrow-292x450.jpg 292w\" sizes=\"auto, (max-width: 423px) 100vw, 423px\" \/><\/p>\n<div style=\"margin-left: 20px;\">\n<ul>\n<li>One bunch of asparagus, as shown &#8211; about a pound<\/li>\n<li>1 large shallot, chopped fairly fine &#8211; about 1\/4 &#8211; 1\/3 cup<\/li>\n<li>4 TBLS butter, divided<\/li>\n<li>1\/4 cup flour<\/li>\n<li>3 cups vegetable or chicken broth<\/li>\n<li>1 cup 1\/2 &amp; 1\/2<\/li>\n<\/ul>\n<\/div>\n<p>Rinse the asparagus. Melt 1 TBLS of the butter in a soup pot, add the shallot, and cook until shallot is softened, while you chop the asparagus into about 1-inche lengths, reserving the tips. Add the asparagus to the shallot, season with salt and pepper, and cook while you make the roux. Melt the remaining butter in a small saucepan or skillet, add the flour and stir until you have a smooth paste. Set aside. Add the broth to the asparagus, bring to a boil, and simmer for about 5 minutes. Whisk in the roux, and stir until thickened. Pour in the 1\/2 &amp; 1\/2, stir. Puree the soup with an immersion blendor til there are no visible hunks of stalk. Add the tips and cook a few more minutes until the tips are cooked through. Eat with good bread and a salad. Makes about 4 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One bunch of asparagus, as shown &#8211; about a pound 1 large shallot, chopped fairly fine &#8211; about 1\/4 &#8211; 1\/3 cup 4 TBLS butter, divided 1\/4 cup flour 3 cups vegetable or chicken broth 1 cup 1\/2 &amp; 1\/2 Rinse the asparagus. Melt 1 TBLS of the butter in a soup pot, add the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":402,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-7261","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/7261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=7261"}],"version-history":[{"count":15,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/7261\/revisions"}],"predecessor-version":[{"id":9057,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/7261\/revisions\/9057"}],"up":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/402"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=7261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}