Heat the over to 350 degrees. Spread the almonds on a baking sheet and toast in the over for 5 minutes, or until golden; set aside.
In a large saucepan, whisk together the dry milk and flour. Gradually whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture is the consistency of heavy cream, about 5 minutes.
Whisk in the tarragon, salt, and caynne. Add the asparagus and cook until tender, about 5 minutes. Transfer the soup, in batches, to a blender and puree until smooth. Return to the pan and bring to a simmer over low heat. Add the cheese and stir until melted. Ladle the soup into bowls and sprinkle evenly with the almonds.
Originally Submitted
2/26/2011
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