Asparagus Soup

Asparagus Soup from Aunt Rosa’s Kitchen (Brazil) Ingredient:

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.

source oldworldrecipes
photo credit stockfood.com