Cream of asparagus soup is a light, subtle soup that would be great as a first course or a light lunch in the afternoon with a slice of french bread!
This cream of asparagus soup is a deliciously pretty soup. I really love the green color! This soup is a bit different than others. Even though it’s a cream soup, it is not heavy. It also doesn’t have a bold flavor. That doesn’t mean it’s bland by any means, it is just lighter and subtly delicious. I highly recommend it for a lunch soup or a first course or a side to your dinner.
This asparagus soup is simple to prepare. In the pot above I’ve melted a stick of butter to lightly saute’ the asparagus and onions in. As you can see the pieces of asparagus and onions are not uniformly chopped or cut. Since you will be pureeing the soup there is no need to make sure they are cut pretty. After lightly sauteing the asparagus and onions stir in the flour making the mixture a little pasty. Stir in the chicken broth a bit at a time stirring until smooth after each addition. Simmer for 15-20 minutes to cook the asparagus all the way through. Pour it into a blender and puree until smooth. Return to the pot and add the half and half. Heat the cream of asparagus soup up until hot all the way through but don’t allow it to boil. Remove from the heat and serve!
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Description
Cream of asparagus soup is a light, subtle soup that would be great as a first course or a light lunch in the afternoon with a slice of french bread!
Ingredients
- 1/2 Cup Butter
- 1 lb. Asparagus
- 1/2 Cup Onion, chopped
- 1/4 Cup Flour
- 5 Cups Chicken Broth
- 3 Cups Half and Half
- Salt
- White Pepper
Instructions
- Prepare the asparagus by chopping off the woody ends. Throw the woody ends away and chop up the remaining asparagus into pieces. You will be pureeing them so they don’t need to look perfect.
- Heat the butter to a light sizzle in the bottom of a soup pot.
- Once sizzling add the asparagus pieces and chopped onions. Saute’ for a minute or so.
- Add the flour and stir to make a pasty mixture.
- Stir in the chicken broth a bit at a time mixing well with each addition.
- Simmer the soup for 15-20 minutes or until the asparagus in cooked through.
- Pour the contents of the pot into a blend and puree.
- Return the soup to the pot and add the half and half.
- Heat the soup until hot all the way through but don’t let it boil.
- Remove from the heat, add salt and pepper to taste and serve.
Keywords: asparagus, soup, cream soup, cream of asparagus soup
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ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
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Ege says
August 25, 2018 at 9:32 pmWhat is half and half ?
mindeescookingobsession says
August 26, 2018 at 9:43 amHalf and half has 10-12% more fat than milk but less fat than light cream. It’s usually found next to the coffee creamers and whipping creams.