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.
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Top 5 Nutrients
|Calcium:||12 % / 130 mg|
|Vitamin B12:||24 %|
|Vitamin D:||22 %|