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Creamy Asparagus Soup

1 lb Fresh Asparagus; Divided
1/4 c Green Onion; Thinly Sliced
1/2 c Water
1 tb Butter Or Margarine
1 1/2 tb Flour
1 cn Chicken Broth; (14 1/2 Oz)
1/2 ts Sugar
1/2 ts Salt
1 ds Ground White Pepper
1/2 c Half-And-Half
Grated Parmesan Cheese

Trin and discard tough white ends from asparagus. Cut tips from spears, reserving stalks. In small saucepan, simmer tips in small amount of water until tender, about 3 to 5 minutes. Drain and set aside. Cut reserved stalks into 1-inch pieces. In same saucepan, simmer stalks with onion in the 1/2 cup water until tender, about 8 minutes. Do not drain. Puree asparagus and cooking liquid in food processor or blender. In medium saucepan over medium-high heat, melt butter. Stir in flour until smooth. Add broth and pureed asparagus; bring to boil. Reduce heat; simmer and stir until thickened, about 2 minutes. Stir in sugar, salt, white pepper, and half-and-half; heat through. Garnish each serving with reserved asparagus tips and parmesan cheese.

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