The Honorable George H. Ryan former Governor, Illinois Specialty Recipe Cream of Asparagus Soup

Dear Friends,
We are delighted to share a few of our favorite recipes. Raising six children has presented culinary challenges over the years. Our kitchen table provided a center of spirited discussions, shared hopes and dreams, and, of course, daily servings of advice, counsel and love.
We hope you and your family and friends enjoy this collection of recipes from our family cookbook and mansion staff.
Warmly, George and Lura Lynn Ryan

Ingredients

2 Tablespoons margarine

1 large onion, chopped

1 Tablespoon flour

4 cups chicken stock

1-1/2 pounds asparagus (washed, woody ends clipped off, cut into 1-inch pieces)

1/2 teaspoon salt

1/4 teaspoon white pepper

1 cup evaporated skim milk

In a large saucepan, melt the margarine over medium heat. Add the onions and saute for 5 minutes or until tender. Add the flour and cook until bubbly, stirring constantly. Whisk in the stock. Stir in the asparagus, salt, and pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender. Using the slotted spoon, remove 1/2 cup of asparagus to a plate. Puree the soup, in batches if necessary, in a food processor for 45 seconds or until smooth. Return soup to the saucepan, add the milk. Cook, uncovered, over medium heat until hot. (Do not boil.) Ladle soup into bowls and garnish with the reserved asparagus.

Makes: Six 1-cup servings

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