Cream of asparagus soup


2018-08-17 02:38:13

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1. Over medium-low heat in a medium saucepan, cook leek or onions in butter until tender.

2. Add flour and stir until well incorporated.

3. Add chicken broth, chopped asparagus and parsley.

4. Bring to a boil, stirring constantly.

5. Reduce heat to low, cover and simmer for about 15 minutes, or

6. until asparagus is tender.

7. Carefully, working with about 1 to 2 cups at a time, blend or process until smooth.

8. Return to the saucepan and add cream.

9. Heat through.

10. Add a dash of pepper and 1/2 to 1 teaspoon salt.

11. Garnish with fresh chopped parsley.


2 Tablespoons Butter
1 Leek (thinly sliced)
2 Tablespoons Flour
2 Cups Chicken Broth
1 Pound Asparagus (trimmed, chopped)
2 Tablespoons Fresh Parsley (chopped)
1 Cup Heavy Cream
Salt and Fresh Crack Black Pepper
Fresh Parsley for Garnish (chopped)