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Soups & Stews >  Creamy Asparagus Soup >

 

Creamy Asparagus Soup

• 1/4 C margarine or butter

• 1 onion, chopped

• 3 stalks celery, chopped

• 3 TBS flour (or use 1 1/2 TBS flour with 1 1/2 TBS Bisquick Baking Mix for extra flavor)

• 4 C water

• 1 (10.5 ounce) can condensed chicken broth

• 4 TBS chicken bouillon powder

• 4 small red potatoes, cubed

• 1 LB fresh asparagus, trimmed & coarsely chopped

• 3/4 C half-and-half

• 1 TBS soy sauce

• 1/4 tsp. ground black pepper

• 1/4 tsp. ground white pepper

• 1/2 tsp. Lawry's Seasoned Salt

Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; sauté until tender, about 4 minutes. Stir in flour, mixing well. Cook for about one minute, stirring constantly. Do not burn, and do not allow to get 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 twenty minutes. Puree soup in a food processor or blender in batches. Return to pot. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

 

Shenanchie's Cooking Note: Considering Creamy Asparagus Soup contains potatoes and celery, as well as the asparagus, I chose not to puree the mixture. I'd rather have the textures and flavors of the actual ingredients than a smooth soup where one food item cannot be distinguished from another.

 

Variation: Spargelcremesuppe (German Cream of Asparagus Soup).

 

Cooking Process:

The photos below depict the cooking process for Creamy Asparagus Soup. Click on images to see their actual sizes in a new window.

 

       

 

       

*Creamy Asparagus Soup images (C) Shenanchie.

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