Cream of Asparagus Soup
"Quick and easy, this tastes like spring!! A lovely first course for your holiday meal, or to have any time you get a craving for asparagus. You can garnish this with whatever you like (sliced scallions, sour cream, etc.)"
photo by Boomette
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
5 1/2 cups
- Serves:
- 4
ingredients
- 1 tablespoon butter
- 1 small onion, chopped
- 1 1⁄2 lbs asparagus
- 1 (14 1/2 ounce) can chicken broth
- 1 cup water
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄4 cup heavy cream
directions
- Trim asparagus and chop coarsely.
- In a medium saucepan, melt butter over medium heat. Add onion and cook until soft and lightly golden, about 8 to 10 minutes. Add asparagus and cook for about 5 minutes, stirring occasionally.
- Add broth, water, salt, and pepper and bring to a boil. Reduce heat to low, cover and simmer for 8 to 10 minutes, until asparagus is very tender. Remove saucepan from heat.
- In a blender, at low speed (with center part of cover removed to allow steam to escape), blend soup mixture in very small batches until very smooth. Pour blended soup into large bowl after each batch.
- When finished blending, return soup to saucepan. Stir in heavy cream and heat through. Spoon soup into 4 bowls and serve.
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Reviews
-
I really enjoyed this soup and so did my family . I actually got my 7 year old to eat it ! I sauted the veggies in double the amount of butter . I doubled the amount of cream. I also used all chicken broth , no water . I added a litItle more salt and more pepper for an extra kick. Thanks for posting . I will be using this recipe often. -
DH really liked this soup while I didn't enjoy it as much as him. For me there is something missing. Maybe more butter or I don't know. I know it will be less healthy. Maybe use only chicken broth would be better. Thanks Jackie :) Made for Please Review My Recipe.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
