Cream of Asparagus Soup
the Editors of Publications International, Ltd.
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
- 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.
- Remove 1 cup asparagus pieces; set aside. Purée remaining asparagus pieces with broth in blender or food processor.
- 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.
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