Cream of Asparagus Soup

Total Time:
35 min
Prep:
5 min
Inactive:
15 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 (8-ounce) packages frozen asparagus spears, thawed
  • 4 cups low-sodium chicken stock
  • 1 (10.5-ounce) can white sauce
  • 3/4 cup cream
  • Salt and freshly ground black pepper
  • * 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.
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.


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    (Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup

    Recipe courtesy of Sandra Lee