This recipe is taken from the 1992 Milk Calendar. This is the Cream of Asparagus Soup recipe.
- Prep: 10 min
- Cooking: 20 min
- 1 lb (450 g) fresh asparagus
- 2 cups (500 mL) chicken broth
- 1 small onion chopped
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) all-purpose flour
- 2 1/2 cups (625 mL) Milk
- Salt and pepper to taste
Discard white part of asparagus stalks; rinse well in cold water. Cut into 1-inch (2.5 cm) pieces. Place in saucepan with chicken broth and onion. Bring to a boil over medium heat. Reduce heat; simmer, covered, 10 to 15 min or until asparagus is tender. Reserve a few tips for garnish.
Place asparagus and broth in blender container. Cover and blend until smooth.
In medium saucepan melt butter; stir in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
Stir in asparagus purée. Add salt and pepper to taste. Reheat to serving temperature. Garnish with reserved asparagus tips.
Or substitute 2 pkgs (300 g each) frozen asparagus. Increase milk to 4 cups (1 L).Yield: About 7 cups (1.75 L)
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 162 mg|
|Vitamin B12:||20 %|
|Vitamin D:||28 %|