Another asparagus recipe! My resolution for this spring is to eat more fruits and vegetables. We all know this is healthy and wise thing to do; nevertheless it is often difficult to execute. I think I will choose baby steps approach – one recipe at a time. I like this one very much, mostly because of its versatility. Asparagus can be replaced by any other vegetable (broccoli, zucchini, cauliflower, tomato) and the result is always creamy and delicious.
This fabulous recipe was adapted from Joy of Cooking. My favorite cookbook.
- 4 tablespoons butter
- 1 medium onion
- 1 1/2 – 2lbs asparagus
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 – 1 cup heavy cream, half&half or milk (I used 1/2 cup half&half)
- 1/4 teaspoon salt (or adjust it to your taste)
- Put butter into a soup pot and melt over medium – low heat.
- In the meantime chop onion, add to the melting butter. Stir well.
- Reduce heat to low.
- Clean and trim asparagus. Cut them into ~1 inch pieces.
- Add asparagus to the pot, stir well.
- Cover and cook for ~5 minutes.
- Stir in flour.
- Add chicken broth, bring it to boil.
- Once it is boiling, reduce heat to medium, cover partially and let it simmer for ~25 minutes.
- Use immersion blender to process the soup until smooth. (I like to leave few chunks).
- Add cream/half&half/milk. Stir well and heat through (do not boil).
- Serve and enjoy!*
*This soup can be served as it is, but is also super tasty when garnished with grated cheese like Cheddar or Swiss.
Yield: 5-6 cups
Nutritional Info (without cheese): Cal 187, Prot 6g, Carb 15g, Fat 13g, Fiber 3.2g