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|
|1/8||teaspoon black pepper|
- 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.
Substitute 3 chicken bouillon cubes and 3-1/2 cups water for 3-1/2 cups chicken broth.
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