Friday, November 18, 2011

cream of asparagus soup

asparagus is one of my favorite veggies, and i love when i can find fresh asparagus on sale at the grocery store.  since it has been cold lately, i thought that cream of asparagus soup would be a perfect way to use the asparagus and onion sitting in our refrigerator.  the recipe i used was an adaptation of my mom's cream of broccoli soup recipe, and it turned out absolutely delicious!

{sauteing the chopped onions in butter}

{pureeing the cooked asparagus, onions, and chicken broth in the blender}

{adding cream to the soup}

{thickening the soup with flour}

{fresh ground pepper and nutmeg for a bit of added flavor}

{bon appetite!}

. . .

cream of asparagus soup
prep time: 10 minutes
cooking time: 20-25 minutes
yields: 4 servings

1 1/2 pounds fresh asparagus, chopped
4 cups low-sodium vegetable broth
1 tablespoon butter
1/2 onion, chopped
3/4 cup half and half
3 tablespoons all-purpose flour
1/4 cup water
1/4 teaspoon ground nutmeg
ground black pepper to taste

in a stock pot, bring broth to a boil.  add asparagus and simmer for approximately 10 minutes, until asparagus is tender.  in a separate pan, saut√© onions in butter, until onions are tender.  add onions to the broth and simmer.  pour the soup into a blender, and puree until smooth.  pour the soup back into the stock pot.  add cream and stir.  in a small bowl, whisk together flour and water.  slowly add the flour mixture to the soup and stir until thick.  season with nutmeg and pepper.

love, laurie

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