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Asparagus Soup

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Asparagus Soup has a majestic taste. The chicken broth gives the Asparagus Soup a prefect taste. Must catch it.
  Butter 1 Tablespoon
  Onion 1 Small, chopped
  All purpose flour 1 Tablespoon
  Canned chicken broth 29 Ounce (2 Cans Of 14.5 Ounce)
  Asparagus 1 Pound, tough ends discarded, cut into 1 inch pieces
  Dried summer savory 1 Teaspoon
  Sour cream/Plain yogurt 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
Add chopped onion and cook until tender, stirring occasionally, about 8 minutes.
Add flour and stir 2 minutes.
Gradually mix in canned chicken broth.
Bring mixture to boil.
Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes.
Cool slightly.
Drain asparagus, reserving cooking liquid.
Puree asparagus in food processor.
With machine running, gradually add 1/2 cup cooking liquid and puree asparagus until smooth.
Gradually blend in remaining cooking liquid.
Return mixture to saucepan.
Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.)
Bring soup to simmer.
Ladle into bowls.
Top with dollops of sour cream or yogurt, if desired.

Recipe Summary

Everyday, Healthy

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