Classic Cream of Asparagus Soup Recipe - Easy & Delicious

Cream of Asparagus Soup

YIELD Makes 6 to 8 servings

INGREDIENTS

1 pound fresh asparagus 3‑1/2 cups chicken broth, divided 1/4 cup (1/2 stick) butter 1/4 cup all-purpose flour 1/2 cup light cream 1/2 teaspoon salt 1/8 teaspoon black pepper

PREPARATION:

1. Trim off and discard coarse ends of asparagus. Cut asparagus into 1-inch pieces. Combine asparagus and 1 cup broth in medium saucepan; cook 12 to 15 minutes or until tender.
2. Remove 1 cup asparagus pieces; set aside. Purée remaining asparagus pieces with broth in blender or food processor.
3. Melt butter in large saucepan. Stir in flour. Gradually add remaining 2-1/2 cups broth; cook, stirring occasionally, until slightly thickened. Stir in cream, salt, pepper, puréed asparagus mixture and asparagus pieces; heat through.

Note Substitute 3 chicken bouillon cubes and 3-1/2 cups water for 3-1/2 cups chicken broth. This recipe appears in: Soups