Creamy Asparagus Soup

Dana Ramsey

By
@DRamsey

In the Winter I love a good soup and this is certainly one. You can even use broccoli instead if you don't like asparagus. If I make it with broccoli my finicky son will eat it so you know it must be good.


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Comments:

Serves:

8 people

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 medium
potato, diced
1 medium
onion, chopped
1 medium
carrot, chopped
1
clery rib, chopped
1/4 c
butter, cubed
1/4 c
all purpose flour
1 tsp
salt
1/4 tsp
pepper
1 can(s)
low sodium broth (the big can)
1 lb
fresh asparagus, trimmed and cut into 2 inch pieces
1/2 c
half and half (i've used heavy whipping cream in a pinch)
1 c
sour cream
2
bacon stips, cooked and crumbled

Directions Step-By-Step

1
In a Dutch oven or a soup kettle, saute the potato, onion, carrot and celery in butter until veggies are tender. Sitr in the flour, salt and pepper until blended, gradually add broth, bring to a boil; cook and stir for 2 minutes. Add the asparagus; reduce heat and simmer for 25 to 30 minutes or until vegetables are tender. Cool to lukewarm, sir in cream and sour cream until smooth. Bring to a boil. Garnish with bacon crumbs.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy