Cream of Asparagus soup recipe #Soup #Recipe

03/20/2014 12:00 pm · 3 comments

by Sarah A Thrifty Mom

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Cream of ASPARAGUS SOUP RECIPE, quick and easy #Soup, #ASPARAGUS SOUP Cream of Asparagus soup

Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalks celery, chopped
  • pinch of garlic powder
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 pound fresh asparagus, trimmed and  chopped
  • salt and pepper to taste

Cream of Asparagus soup recipe

Wash and dry your vegetables. Peel the tough skin off the bottom of the asparagus.
asparagus soup
Chop into 1 inch segments
asparagus soup
Steam or boil till tender.  Normally about 7-10 minutes.
asparagus soup
In a 3 quart sauce pot, add 2 tablespoons butter, chopped onion, garlic powder and celery. Cook over medium heat  till onions start to turn translucent (normally 7-8 minutes).
asparagus soup
Add 3 tablespoon of flour into the pot. Stir around and  cook to get rid of the “raw” flour taste .  Cook about 2 minutes  (medium/ low heat) stirring to prevent clumping or burning.  Add chicken broth and milk at the same time, stir and bring  to a boil.  The flour mixture will start to thicken the broth.
asparagus soup
Add onion/ broth mixture along with your steamed asparagus to a blender.  Save a few of the asparagus tops for garnish. ONLY FILL THE BLENDER HALF WAY and do not put the cover on tight.  Just cover with a towel and mix.  Blend till smooth and creamy (about 1-1/2 minutes).  Salt and pepper to taste, serve hot…. enjoy!
asparagus soup
You can find my Bread Stick recipe here
 Cream of Asparagus soup recipe
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalks celery, chopped
  • pinch of garlic powder
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • salt and pepper to taste

Wash and dry your vegetables. Peel the tough skin off the bottom of the asparagus.

Chop into 1 inch segments

Steam or boil till tender. Normally about 7-10 minutes.

In a 3 quart sauce pot, add 2 tablespoons butter, chopped onion, garlic powder and celery. Cook over medium heat till onions start to turn translucent (normally 7-8 minutes).

Add 3 tablespoon of flour into the pot. Stir around and let cook to get rid of the “raw” flour taste . Cook about 2 minutes (medium/ low heat) stirring to prevent clumping or burning. Add chicken broth and milk at the same time, stir and bring back to a boil. The flour mixture will start to thicken the broth.

Add onion/ broth mixture along with your steamed asparagus to a blender. Save a few of the asparagus tops for garnish. ONLY FILL THE BLENDER HALF WAY and do not put the cover on tight. Just cover with a towel and mix. Blend till smooth and creamy (about 1-2 minutes). Salt and pepper to taste…. enjoy!

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4 comments
justjenny
justjenny

Thanks for this! I'm trying to figure out what to do with my 2 huge bunches from Bountiful Baskets last week!

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