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Cream Of Asparagus Soup

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Ingredients

Adjust Servings:
1 lb fresh asparagus
1/2 cup water
4 tablespoons butter, divided
1/4 cup onion, chopped
1/2 cup celery, chopped
6 cups chicken stock or 6 cups vegetable stock
3 tablespoons flour
1 cup 35% cream
salt and pepper
sour cream, to garnish (optional)
paprika, to garnish (optional)

Nutritional information

455.9
Calories
310 g
Calories From Fat
34.5 g
Total Fat
20.1 g
Saturated Fat
107.7 mg
Cholesterol
630.3 mg
Sodium
24.8 g
Carbs
2.9 g
Dietary Fiber
8.6 g
Sugars
13.8 g
Protein
605g
Serving Size

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Cream Of Asparagus Soup

Features:
    Cuisine:

    Lovely creamy soup.
    My asparagus was very stringy so used a fine mesh sieve to remove the strings.
    Great soup.
    I added just a smidge of shredded mozza on top.
    Made for Aus/NZ recipe swap # 29

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cream of Asparagus Soup, How satisfying is a velvety cream soup on a cold day? here is a sure-to-please recipe that is simple and delicious , Lovely creamy soup My asparagus was very stringy so used a fine mesh sieve to remove the strings Great soup I added just a smidge of shredded mozza on top Made for Aus/NZ recipe swap # 29


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    Steps

    1
    Done

    Wash and Remove the Tips from the Asparagus. Bring the Water to a Boil in a Small Saucepan and Simmer For 2 Minutes, or Until the Asparagus Is Barley Tender. Rince Under Cold Water. Drain and Set Aside. Cut the Asparagus Stalks Into 1-Inche Pieces. Set Aside.

    2
    Done

    Melt 1 Tablespoon of Butter in a Large Saucepan. Saute the Onion and Celery Over Medium Heat Until the Onion Is Translucent (about 2-3 Min.) Add the Uncooked Asparagus Stalks and the Chicken or Vegetable Stock. Bring to a Boil, Reduce Heat and Simmer For 30 Minutes.

    3
    Done

    Remove the Pan from the Heat and Let Soup Cool! Using an Emulsifer (hand-Held "blender") or in Batches in Blender, Blend Until Smooth.

    4
    Done

    Melt 3 Tablespoons of Butter in a Large Saucepan Over Medium Heat. Add the Flour and Stir Until Blended. Slowly Add the Cream, Stirring Constantly. Reduce the Heat and Add the Stock. Keep Stirring Until the Soup Has Thickened. Do not Let This Boil! Just Before Serving Add the Reserved Asparagus Tips to Heat Through. Adjust Salt and Pepper to Taste.

    5
    Done

    Garnish Each Serving With Sour Cream or a Sprinkle of Paprika.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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