food Cream of Asparagus Soup I recipe
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Cream of Asparagus Soup I recipe
    6 servings

Ingredients:

  • 1/4 cup margarine
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 3 tablespoons all-purpose flour
  • 4 cups water
  • 1 (10.5 ounce) can condensed chicken broth
  • 4 tablespoons chicken bouillon powder
  • 1 potato, peeled and diced
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 3/4 cup half-and-half
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper

    Instructions:

  • Melt butter or margarine in a heavy cooking pot.
  • Add onions and chopped celery; saute until tender, about 4 minutes.
  • Stir in flour, mixing well.
  • Cook for about 1 minute, stirring constantly.
  • Do not burn, or let it go lumpy.
  • Add water, chicken broth, and chicken soup base; stir until smooth.
  • Bring to a boil.
  • Add diced potatoes and chopped asparagus.
  • Reduce heat, and simmer for about 20 minutes.
  • Puree soup in a food processor or blender in batches.
  • Return to pot.
  • Stir in half and half cream, soy sauce, and black and white pepper.
  • Bring soup just to boil.
  • Adjust seasonings to taste.
  • Serve hot.



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