Succulent Cream of Asparagus Soup Recipe
Serving Size / Yield
- 4 Tbs. butter
- 1 med. onion, chopped
- 3 C. washed asparagus, cut in 1/2-inch pieces
- 1/4 C. all-purpose flour
- 1/4 tsp. salt
- dash white pepper
- 1 1/2 C. chicken broth
- 1 C. half and half
Melt butter in 3-qt. saucepan and gently cook onion until soft. Add asparagus and cook 1 minutes. Stir in flour, salt and pepper until well blended. Gradually add broth, stirring constantly until thickened. Reduce heat to low, cover, and simmer 5-10 minutes until asparagus are fork tender. Stir in half and half.
Spoon half of asparagus mixture in blender. Cover and blend at low speed until smooth. Pour mixture into bowl. Repeat steps with remaining mixture. Return mixture to pan. Heat through. Serve soup hot or cover and refrigerate to serve cold. If chilled soup is too thick, stir in additional half and half or milk.
This recipe is from “What’s Cooking in Niles.”