Cream of Asparagus Soup

Cream of Asparagus Soup the Editors of Publications International, Ltd.

Yield

Makes 6 to 8 servings

Ingredients

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.

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