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Creamy Asparagus SoupCreamy Asparagus Soup

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.


Raw ingredients for Creamy Asparagus Soup (cubed potato, asparagus, celery and onion).    More ingredients for Creamy Asparagus Soup (chicken broth and base, half and half, soy sauce).    Soup base boiling.


After adding the vegetables.    After adding the cream.    Eating Creamy Asparagus Soup with French bread.

*Creamy Asparagus Soup images (C) Shenanchie.

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