Scrumptious Cream of Asparagus Soup Recipe
Asparagus originated in the Mediterranean and is a member of the lily family. It was enjoyed by Greeks, Egyptians and Romans and is pictured on an Egyptian frieze dating back to 3000 BC.
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- 2 10-oz. pkgs. frozen asparagus spears
- 1/8 C. Italian dressing
- 1 1/4 C. chopped onions
- 3 C. chicken broth (either canned or your own)
- 3/4 C. light cream or half and half
- ground nutmeg
- white pepper
1Cut off asparagus tips and reserve. In a medium saucepan, heat dressing, add onions and cook over medium heat, stirring occasionally for 3 minutes or until tender. Add broth and asparagus stalks, bring to a boil, simmer, (covered), stirring occasionally for 3 minutes. In blender, puree hot soup mixture in two batches, then return to saucepan. Add reserved asparagus tips. Stir in cream, nutmeg, and pepper, heat thoroughly but do not boil.