Recipe courtesy of Sandra Lee
Episode: April Showers
Cream of Asparagus Soup
Total:
35 min
Active:
5 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Trim tips off of thawed asparagus spears; set aside.

Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)

Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.

Serve hot.

;

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. .

IDEAS YOU'LL LOVE

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Cream of Broccoli Soup

Roasted Asparagus and Prosciutto

Recipe courtesy of Ina Garten

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Cream of Mushroom Soup

Recipe courtesy of Food Network Kitchen

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Kale Soup

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking