Cream of Asparagus Soup

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fairly easy and incredibly tasty

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This recipe is horrible and confusing by the time the average cook reads or trys to read this recipe they have given up and opened up a can of tomato soup!!! Cut the asparagus spears in half, cut the upper spear to your liking and put in a small saucepan, the lower half chop up into pieces with the onion and begin to sweat with kosher salt. Sweat Sweat Sweat and Sweat a little more and add chicken stock. Cook cook cook and cook a little more. Take a little of the stock and put just enough to cover the asparagus spears you got ready. Strain tbe stock from the asparagus pieces and onion into a new pot. Make your roux with butter and flour and cook until bubbly add to cooking stems and thicken to your liking. Cook cook add heavy cream (you don't need to get it hot and add the cooked spears and remaining juice into the soup, season with salt pepper and tabasco and some lea and perrins just for the heck of it. White pepper is always nice if you have it at home but if not get up and go buy some! a little goes along way. Just a few thoughts

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This is also one of my favorite soup, but it really took a lot of time to prepare. I don't think I would make it again. Is there a shorter way?

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This ended up being alot to do almost constantly, and i made quite a few dirty dishes with it. It was tasty after i added a bit more cream and quite a bit more salt.

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Absolutely astonishing. Worth all the effort. Although, I do not think it is a long process. I added garlic herbed croutons as a garnish. This is one of our favorite soups.

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Although the soup tasted very good, it was very time intensive. I will probably look for a simpler recipe next time, just for that reason.

My soup was not as creamy as I would have liked, but that was probably my error.