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Cream of Asparagus Soup

Cream of Asparagus Soup

  • 1 lb. fresh asparagus
  • 1/2 cup chopped celery
  • 2 T. chopped onion
  • 2 cups chicken broth, divided
  • 2 T. butter
  • 2 T. flour
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 cup light cream (or half and half)

Preparation -
Wash the asparagus; remove any woody areas from the lower ends of the spears; cut into 1" pieces. In a stockpot or large saucepan, simmer the asparagus, celery, chopped onions and 1/2 cup of the chicken broth for about ten minutes or until the asparagus is tender. Remove from heat, cool, then puree the asparagus mixture in a blender or food processor or strain it in a food mill until smooth; set aside. Melt the butter in the bottom of the stockpot or saucepan. Add the remaining chicken broth. Whisk in the flour and salt, while bringing to a low boil over medium heat. Reduce heat and simmer for about 10 minutes. Stir in the asparagus puree, milk, and cream; cook on low heat until well blended and heated through.

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