Gluten-Free Cream of Asparagus Soup
photo by FrenchBunny
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 lbs asparagus, ends snapped and cut into pieces
- 4 cups chicken stock
- 8 tablespoons butter
- 4 tablespoons all-purpose gluten-free flour (or regular flour)
- 2 cups half-and-half cream
- kosher salt
- pepper
directions
- Put asparagus and stock into a medium pot and bring to a boil over high heat.
- Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
- Puree asparagus and remaining broth in blender; return to pot and set aside.
- (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
- Add flour and cook stirring constantly with a wire whisk for 2 minutes.
- Whisk in reserved warm broth.
- Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
- Transfer to pot with asparagus puree.
- Bring to a simmer over medium heat, stirring often.
- Slowly add half-n-half.
- Season to taste with salt and pepper.
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Reviews
-
Delicious! I went looking for cream of asparagus recipes after a wonderful appetizer soup I had in a restaurant on New Years Eve. This soup is fabulous, but I'm going to take it one step further like the restaurant version that I had, and add a sprinkle of crab meat on top! If u like crab also, try it! It's a winning combo! Thanks GinnyP!
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If I had more stars to give, I would. Unfortunately there are only 5. This was absolutely the best. I used 2 boxes of chicken stock, which is 8 cups, but I put in a bit extra asparagus. I used my immersion blender which works out so quick. It turned out fantastic, I had raving reviews over it. I was told not to ever lose this recipe. It was so creamy and flavorful. I found it so easy and quick to make. I thought it would be missing something because there is only salt and pepper in it, but what a mistake that thought was. It was perfect, restaurant quality in fact. Thank you so much for posting this recipe Ginny
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We only get Asparagus Soup when we go to a fancy restaurant so this was a real treat. It had a great smooth texture and had wonderful flavor. Topping each bowl with fresh ground pepper is a must. It was a little time consuming but well worth it. For a dinner party I would make the day before and warm it up the next day. Thank you for this wonderful recipe!
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RECIPE SUBMITTED BY
GinnyP
Seattle, Washington