Cream of Asparagus Soup
Servings: 4 cups
Calories: 125cal
Ingredients
- 1 pound fresh asparagus spears cut into one-inch pieces
- ½ cup chopped onion
- 2 cups chicken broth separated
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 teaspoon salt
- ⅛ teaspoon 4 or 5 grinder twists black pepper
- 1 cup milk
Instructions
- Combine asparagus spears, chopped onion and 1/2 cup of the chicken broth in a soup pot. Bring to a boil over medium-high heat.
- Turn heat down to medium and cover, continue cooking for ten minutes. Stir it now and again to make sure it's not sticking to the pan.
- Pour asparagus mixture into food processor and process until all the pieces are broken up and the mixture is fairly homogenous.
- In the same soup pot you were using, melt two tablespoons of butter over medium heat.
- Add the flour, salt and pepper to the melted butter and stir. You are making a roux, so cook it just for a minute until it smells like pie dough.
- Add the remaining chicken broth and stir until lumps disappear.
- Add the processed asparagus mixture to the roux.
- Add the milk.
- Bring everything to a boil, then reduce to a simmer for 10 minutes.
- Run your immersion blender through the soup to make sure it's nice and smooth.
Video
Nutrition
Serving: 1cup | Calories: 125cal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 1041mg | Potassium: 440mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1150IU | Vitamin C: 16.1mg | Calcium: 113mg | Iron: 2.8mg
