This is creamy asparagus soup but don't add the dairy until you serve as dairy does not preserve well.Ingredients (14 quarts)
- ~25 pounds asparagus
- Stock - chicken, vegetable, mushroom and/or beef
- 4 large onions
- Salt & Pepper
- Chop the onions and add to a pot with ~1 cup of water. Bring to a boil, then reduce and simmer until the onions are soft.
- Remove the asparagus buds and set aside.
- Break off the woody ends of the stalks and reak the asparagus into semi-small pieces.
- Once the onions have softened, add the asparagus stalks and enough broth to cover and simmer until the stalk are very tender.
- Strain it all through a sieve. Set the drained stalks aside.
- Wash the pot and return the strained broth to it.
- Puree the stalks until smooth - you may need to use some broth.
- Run through a food mill to remove any fibers and add to the broth.
- Bring this to a boil and season with salt & pepper.
- Evenly divide the reserved buds among the jars.
- Fill with boiling broth leaving a 1" headspace.
- Pressure can at 10 pounds for 40 minutes.
The food mill will remove a lot of material. We run it through several times to get all of the goodness.
When serving, add a cup of milk, cream, half and half or even yogurt. Experiment to find which you like best.
25 lbs of washed asparagus.
4 large onions.
Chop the onions and add to pot with a couple of cups of water.
Break off the buds.
Add the asparagus and broth to the pot.
Strain the stalks from the broth.
Puree the stalks. Back into the broth, heat and season.
Add the buds to the jars and fill.
Wipe, lid and ring, and into the pressure canner.
Out of the canner and let them cool overnight.
Remove the rings, wash the jars, label and shelve!