Asparagus Soup

This recipe makes an asparagus soup that may be served hot or cold, and creamy or not.

20 minutes to prepare, 60 minutes to cook

Makes 8 servings

John A. Watlington

Contributor!Watlington, John A.

Ingredients

• 2 Tbsp. Butter (or Margarine)
• 1 medium Onion chopped
• 1 Tbsp. Flour all purpose
• 4 cups Chicken Broth
• 1 lb. Asparagus
• 1/4 tsp. Salt
• 1/4 tsp. Black Pepper ground
• 1/2 cup Heavy Cream (optional)

Directions

Save the ends you break off asparagus when preparing it for other dishes. They can be stored for many months in the freezer until you have enough to make soup!

Melt butter in a large sauce pan. Saute onions until clear. Add flour and stir. Add chicken broth and asparagus. Heat to boiling, then lower heat and simmer for 30 to 40 minutes.

Blend and strain the soup. Return the liquid to the saucepan. Season with salt and pepper to taste.

If you have any tender asparagus (such as tips) lying around, you can add pieces to the soup and simmer for another ten minutes to cook them.

If serving hot, you may either serve as is or add cream. If serving cold, you should add cream.