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, 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 saute' the asparagus and onions lightly.
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!
Cream of Asparagus Soup Recipe
- ½ Cup Butter
- 1 lb. Asparagus
- ½ Cup Onion chopped
- ¼ Cup Flour
- 5 Cups Chicken Broth
- 3 Cups Half and Half
- White Pepper
- 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 is 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.
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