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Cream of Asparagus Soup

1 bn Asparagus bunch
1/2 Medium white onion
2 tb Cholestorol free margarine
1 c Low-fat milk (hot)
2 tb Flour
1/2 ts Dill
1/4 ts Tarragon
1/2 ts Pepper corns, ground

Chop asparagus into one inch pieces, saving the tips for later. Be sure to cut off the hard bottoms of the bunch. Chop the onion into fine pieces. Saute the asparagus and onion in the butter for about 10 minutes. (Or until the onion becomes clear.) Add the water and 1 tbs of flour. Simmer for about 8 minutes, stirring often. Heat the milk in microwave for about 3 minutes. Add the rest of the flour to the soup mixture. Pour the soup mixture and hot milk into a blender bit by bit and puree. Return the mix to a large pot and cook gently for another 5 minutes. In the meantime, chop the reserved asparagus tips finely and steam until tender. Add the tips, dill, tarragon and pepper to the soup and stir. Gently cook for another 3 minutes and serve immediately.

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