Cream of Asparagus Soup
Browse the article Cream of Asparagus Soup
Cream of Asparagus Soup
Yield: Makes 6 to 8 servings
Ingredients:
1
pound fresh asparagus
3-1/2
cups chicken broth, divided
1/4
cup (1/2 stick) butter
1/4
cup all-purpose flour
1/2
cup light cream
1/2
teaspoon salt
1/8
teaspoon black pepper
Preparation:
1.
Trim off and discard coarse ends of asparagus. Cut asparagus into 1-inch pieces. Combine asparagus and 1 cup broth in medium saucepan; cook 12 to 15 minutes or until tender.
2.
Remove 1 cup asparagus pieces; set aside. Purée remaining asparagus pieces with broth in blender or food processor.
3.
Melt butter in large saucepan. Stir in flour. Gradually add remaining 2-1/2 cups broth; cook, stirring occasionally, until slightly thickened. Stir in cream, salt, pepper, puréed asparagus mixture and asparagus pieces; heat through.
Note
Substitute 3 chicken bouillon cubes and 3-1/2 cups water for 3-1/2 cups chicken broth.
This recipe appears in:
Soups