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Creamy Asparagus Cup

Country.Chef's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  Asparagus 12 Ounce, trimmed and cut into 1 inch pieces to make 3 cups
  All purpose flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Canned chicken broth/Vegetable broth / 1 3/4 cups old fashioned chicken broth 14 1⁄2 Ounce (1 Can)
  Half and half/Light cream 1 Cup (16 tbs)
Directions

1. In 3-quart saucepan, melt butter over medium heat. Add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Add asparagus; cook 1 minute.
2. With wire whisk, stir in flour, salt, and pepper until blended. Gradually whisk in broth until smooth; heat to boiling, stirring constantly. Reduce heat; cover and simmer until asparagus is tender, 5 to 10 minutes.
3. Spoon half of mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour into bowl. Repeat with remaining asparagus mixture.
4. Return puree to same clean saucepan; stir in half-and-half. Heat through (do not boil). Serve soup hot, or cover and refrigerate to serve chilled later. If chilled soup is too thick, stir in some milk.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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