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Creamy Asparagus Soup

Holiday.Cook's picture
Ingredients
  Potato 1 Medium, peeled and diced
  Onion 1 Medium, chopped
  Green onions 5 , chopped
  Carrot 1 Medium, chopped
  Celery rib 1 , chopped
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned chicken broth 49 1⁄2 Ounce (1 Can)
  Fresh asparagus 1 Pound, trimmed and cut into 2-inch pieces
  Half and half 1⁄2 Cup (8 tbs)
  Bacon strips 2 , cooked and crumbled
  Sour cream 1 Tablespoon (For Garnish)
Directions

In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender.
Stir in flour, salt and pepper until blended.
Gradually add broth.
Bring to a boil; cook and stir for 2 minutes.
Add asparagus; reduce heat.
Cover and simmer for 20-25 minutes or until vegetables are tender.
Cool to lukewarm.
In a blender, puree vegetable mixture in small batches until smooth.
Pour into a large bowl; stir in cream and sour cream until smooth.
Serve warm, or cover and refrigerate for at least 2 hours and serve chilled.
Garnish with bacon, sour cream and asparagus tips if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Asparagus
Cook Time: 
35 Minutes
Servings: 
4

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