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Cream of Fresh Asparagus Soup
Cream of Fresh Asparagus Soup
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Creamy asparagus and potato soup, pureed with chicken stock and seasoned with soy sauce.
Ingredients:
  • 0.25 cup margarine
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 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
  • 0.75 cup half-and-half
  • 1 tablespoon soy sauce
  • 0.25 teaspoon ground white pepper
Instructions:
  • In a heavy cooking pot, melt margarine until sizzling. Cook onion and celery until tender, for about 4 minutes. Stir in flour until fully incorporated, cooking for 1 minute without lumps. Pour in water, chicken broth, and chicken soup base; whisk until smooth. Bring to a boil, then add potato and asparagus. Simmer for 20 minutes on low heat.
  • Blend the soup in a food processor or blender in batches until smooth. Return the pureed soup to the pot.
  • Combine the half-and-half, soy sauce, and black and white pepper into the soup and bring to a gentle boil. Taste and adjust seasonings as needed. Serve the soup piping hot.

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