My youngest got his wisdom teeth pulled so I have been making lots of soup for him. Rich and creamy soups and some light broth ones. This recipe is for a rich and creamy soup. I had some asparagus on hand so I got to work. Asparagus are cooked in chicken broth (you can use vegetable broth) with some onions, garlic and seasonings. Once the asparagus are tender, puree the soup. You can use a stand blender or an immersion blender. Add some milk and cream, heat through and your soup is done. It is thick and has a mild asparagus flavor- not too over powering. A nice soup for lunch or dinner.
Cream of Asparagus Soup
From Taste of Home Adapted Slightly by From My Southwest Kitchen
Ingredients:
1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
1 can (14-1/2 ounces) chicken broth
4 tablespoons all-purpose flour, divided
2-1/2 cups whole milk, divided
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup half-and-half cream
2 tablespoons white wine
1 tablespoon lemon juice
Minced fresh chives, optional
Directions
1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly.
2. Transfer to a blender; cover and process until smooth.
3. In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.
Serves 6-8
