Cream of Asparagus Soup

Debra Doerfler

1/2 c. butter
2 medium carrots, peeled and thinly sliced
1 lrg. stalk celery , thinly sliced
1 medium onion, diced
1/2 c. flour 3 cups chicken stock
2 cups half and half
3 cups asparagus - fresh or frozen, cut in 2" pieces and partially cooked
1 1/2 c. remaining liquid from preparing asparagus pepper to taste

Simmer carrots, onion & celery in butter until onion is semi-transparent. Add flour and cook on medium, stirring regularly, 5 minutes. Add hot chicken stock slowly until mixture thickens. Add hot asparagus liquid and cream. Do not boil. Add cooked asparagus and pepper to taste. Simmer gently on low for 5 to 10 minutes and then enjoy.

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