Ingredients
-
1
-
1
-
1
-
24
-
1
-
1
-
1
-
8
-
-
-
-
-
-
-
Directions
Cream of Asparagus Soup,This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won’t taste quite as good.,Excellent taste and texture! I made a double recipe using 2% milk, and I added 2/3 cup light sour cream (as suggested by one of the reviewers). I sauted the celery with the onion. I thought I would have a ton left over, because a double recipe made a lot, but my husband and I ate half of it in one sitting. There’s just enough left over for one more meal. Thank you for the great recipe!,I loved this soup. Its easy to make and the ingredients meld together for a wonderful delicate taste. I did not have any celery but it did not seem to matter. Thanks for a great recipe.
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Steps
|
1
Done
|
Soak and Rinse Asparagus. |
|
2
Done
|
Remove Top 1 Inch of Each Spear, Discard Tough Lower Part, and Reserve Middle Portion of Stalks. |
|
3
Done
|
in a 3-Quart Saucepan, Over Medium Heat, Saut Onion in Butter For 3 to 5 Minutes or Until Translucent. |
|
4
Done
|
Add Chicken Stock, Asparagus Tips and Stems, Potato, Celery, Thyme, and Pepper. |
|
5
Done
|
Cover and Bring to a Boil. |
|
6
Done
|
Reduce Heat to Low and Simmer For 12 to 15 Minutes or Until Vegetables Are Soft. |
|
7
Done
|
Remove from Heat and Let Cool. |
|
8
Done
|
Remove Asparagus Tips and Set Aside. |
|
9
Done
|
Place Half of the Soup at a Time in a Blender Container. |
|
10
Done
|
Cover and Blend at High Speed For 20 to 30 Seconds or Until Very Smooth. |
