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Cream of Asparagus Soup

Cream of Asparagus Soup
Course Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp Butter
  • 1 small onion chopped
  • 1 stalk celery
  • 1 pinch garlic powder
  • 3 tbsp All-Purpose Flour
  • 2 cups chicken broth
  • 1 cup Whole Milk
  • 1 pound fresh Asparagus trimmed and coarsely chopped
  • Salt and Pepper

Instructions

  1.  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!