Cream of Asparagus Soup
I get really excited when asparagus makes its way to the front of the produce section. It means Easter is around the corner & spring is in the air! Bring on the warmer weather & fresh garden veggies! We are still digging out from snow storm Stella, but warming up with a homemade pot of cream of asparagus soup & Reuben sandwiches (with leftover corned beef).
- 4 Tablespoons unsalted butter
- 1 medium onion, diced
- 1 & 1/2 pounds asparagus, trimmed and cut into 1" pieces
- 1/4 cup all purpose flour
- 4 cups low sodium chicken broth
- 1/2 - 1 cup half & half
- Salt & pepper, to taste
In a large Dutch oven or soup pot, melt the butter over medium low heat. Add the diced onions, sprinkle with a pinch of salt and cook until softened. Meanwhile, prepare the asparagus. When the onion is translucent, add the asparagus to the pot and stir occasionally until tender, about 10 minutes. Sprinkle the vegetables with flour and stir about one minute. Slowly pour in the chicken broth and mix until well combined. Partially cover and let simmer for 25 minutes. All the asparagus stalk pieces should be fork-tender. Add salt & pepper to taste. Either pour the soup into a blender or food processor, or use an immersion blender to purée until completely smooth. By hand, stir in the half-and-half until incorporated. Ladle into individual bowls. Eat as is, or sprinkle with a few croutons. Enjoy!
Yield: approximately six adult servings.
Original recipe from The Joy of Cooking.