Cream of Asparagus Soup

Measures	Ingredients	Weights
Soup
1/2 cup	Crisco® Canola or Vegetable Oil	-
6 cups	Onion, sweet, diced	800 g
3 tbsp	Garlic cloves, minced	-
-	Asparagus, fresh, woody ends discarded, 2” (5 cm) pieces)	1.8 kg
8 cups	Stock, vegetable or chicken	-
1 1/3 cups	Basil, fresh, minced	60 g
1 1/3 cups	Parsley, fresh, minced	60 g
1/4 cup	cornstarch	-
6 cups	Regular, 2% or Fat Free Carnation® Evaporated Milk*	-
	Salt
	Pepper, ground white or cayenne
Garnish
	Steamed asparagus tips
	Parmesan, grated or shaved

Yield: Makes 24 cups / 6 L

Freeze: Yes

Instructions:

Sweat onion and garlic in oil over low heat until onion is translucent. Add stock and asparagus. Increase heat and bring to a boil. Reduce heat and simmer until asparagus is tender. Add basil and parsley and simmer 2 more minutes.
Place cornstarch in bowl. Gradually whisk in half of evaporated milk. Stir into soup with remaining evaporated milk. Cook until slightly thickened, stirring occasionally.
Puree soup with immersion blender; strain through a china cap if desired.
Season with salt and pepper. Garnish as desired.

TIPS: