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The Best Recipes - Cream of Asparagus Soup I - Popular Recipes

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Cream of Asparagus Soup I

"One of my favorite soups. I make it as soon as fresh asparagus is available."

Ingredients :

  • 1/4 cup margarine
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 3 tablespoons all-purpose flour
  • 4 cups water
  • 1 (10.5 ounce) can condensed chicken broth
  • 4 tablespoons chicken bouillon powder
  • 1 potato, peeled and diced
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 3/4 cup half-and-half
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper

Instructions :

Prep : 30M Cook : 6M Ready in : 1H
  • Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
  • Puree soup in a food processor or blender in batches. Return to pot.
  • Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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