This recipe is taken from the 1982 Milk Calendar. Some like it hot. Some like it cold. Serve this knockout soup one way, then freeze the rest for company later.
- Prep: 10 min
- Cooking: 20 min
- 1 lb (450 g) fresh asparagus
- 2 cups (500 mL) chicken broth or water
- 1 small onion finely chopped
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) all-purpose flour
- 2 cups (500 mL) Milk
- Salt and pepper to taste
Discard the white part of asparagus stalks; rinse well in cold water. Cut into 1-inch (3 cm) pieces. Place in saucepan with water or chicken stock and onion; cover and bring to a boil. Cook until asparagus is tender, about 7 to 10 min. Reserve a few tips for garnish.
Purée soup in blender or food processor.
Melt butter in saucepan; stir in flour and cook until smooth and bubbly. Add milk and seasonings; cook, stirring constantly until sauce thickens and comes to a boil. Add asparagus purée. Adjust seasoning to taste.
Serve hot or cold, garnished with reserved asparagus.
If too thick when served cold, thin with additional milk.
Learn more about
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 130 mg|
|Vitamin B12:||24 %|
|Vitamin D:||22 %|