cream of asparagus soup

(1 rating)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

I grew up loving asparagus -- from collecting it, cleaning it, to eating it. But we only ever ate it the one way (boiled, add salt and butter). So when I came across a recipe in 365 Favorite Brand Name Slow Cooker Recipes (and it's not a slow-cooker recipe, go figure) for an asparagus soup, I was leary. But it turned out so rich and delicious and easy that I had to keep it!

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(1 rating)

yield 8 serving(s)

method Stove Top

Ingredients For cream of asparagus soup

1 lb

fresh asparagus
3 1/2 c

chicken broth, divided
1/4 c

butter
1/4 c

flour
1/2 c

light cream
1/2 tsp

salt
1/8 tsp

pepper

How To Make cream of asparagus soup

1
Trim off coarse ends of asparagus. Cut asparagus into 1" pieces. Combine asparagus and 1 cup broth in medium saucepan; cook 12 to 15 minutes or until tender. Melt butter in large saucepan. Remove from heat; stir in flour. Gradually add remaining 2-1/2 cups broth; cook, stirring occasionally, until slightly thickened. Stir in cream, seasonings, and cooked asparagus with liquid. Heat thoroughly.
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