Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup


Makes 6 to 8 servings


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


  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.


Substitute 3 chicken bouillon cubes and 3-1/2 cups water for 3-1/2 cups chicken broth.

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