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 Pub date
2007-12-06

Cream of Asparagus Soup I

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Cream of Asparagus Soup I
Cream of Asparagus Soup I

Vegetables
1. Ingredients

  1. 1/4 cup margarine
  2. 1 onion, chopped
  3. 3 stalks celery, chopped
  4. 3 tablespoons all-purpose flour
  5. 4 cups water
  6. 1 (10.5 ounce) can condensed chicken broth
  7. 4 tablespoons chicken bouillon powder
  8. 1 potato, peeled and diced
  9. 1 pound fresh asparagus, trimmed and coarsely chopped
  10. 3/4 cup half-and-half
  11. 1 tablespoon soy sauce
  12. 1/4 teaspoon ground black pepper
  13. 1/4 teaspoon ground white pepper

Nutrition Info

Per Serving

  • Calories: 213 kcal
  • Carbohydrates: 18 g
  • Dietary Fiber: 3 g
  • Fat: 12 g
  • Protein: 8 g
  • Sugars: 4 g

2. Cooking Directions

  1. Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
  2. Puree soup in a food processor or blender in batches. Return to pot.
  3. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Yield: 6 servings

3. Still Hungry?

Fresh asparagus and potatoes are pureed with chicken stock in this creamy soup seasoned with soy sauce.


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