Cream of Fresh Asparagus Soup
Ingredients
- ¼ cup margarine
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 tablespoons all-purpose flour
- 4 cups water
- 1 (10.5 ounce) can condensed chicken broth
- 4 tablespoons chicken bouillon powder
- 1 potato, peeled and diced
- 1 pound fresh asparagus, trimmed and coarsely chopped
- ¾ cup half-and-half
- 1 tablespoon soy sauce
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground white pepper
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Instructions
- Melt margarine in a heavy cooking pot. Add onion and 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 potato and asparagus. Reduce heat, and simmer for about 20 minutes.
- Puree soup in a food processor or blender in batches. Return to pot.
- Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
Source
Original recipe: View Original