This is another great recipe that belonged to Alice, my mother-in-law and now is the perfect time of year to cook it with all the fresh asparagus that is available in the markets now. And since it is on sale now, that makes it even more appealing.
Nutrition studies have proved that asparagus is a great low-calorie source of potassium and folate, which helps to get rid of anemia. Its stalks are high in antioxidants and are a good source of vitamin C. There are many more health benefits of asparagus; check this out to read some amazing facts.
I love home-made soups and asparagus soup is right up there near the top of the list. We really look forward to this silky green soup in the spring time with its earthy flavor. If you enjoy asparagus, this soup you will enjoy also. It’s delicious and makes a terrific lunch or a casual supper. It’s a very fresh and healthy soup and is not like the
’s your mother served! Campbell
Cream of Asparagus Soup
1½ pounds fresh asparagus
2 tablespoons chopped onion, optional
1½ teaspoons salt
¼ cup butter
¼ cup flour
2 teaspoons chicken stock base
¼ teaspoon pepper
3½ cups milk, scalded
Wash asparagus will and trim.
Cut off tips and set aside.
Cut remaining stalks into 1/2” pieces.
Put in saucepan with ½ cup water, salt and onion, if using.
Heat to boil, reduce heat, cover and simmer.
When cooked, drain and cool slightly.
Puree cooked asparagus in blender or food processor.
Simmer reserved tips in salt water until tender, approximately 8 minutes.
Melt butter in large saucepan.
Blend in flour, stock base and pepper.
Gradually add milk and cook, stirring until thickened and smooth.
Stir in pureed asparagus and tips, heat thoroughly.
Garnish with a dollop of sour cream, if desired.
It is springy delicious!