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
- 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 5-7 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 4-5 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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