Creamy Aspargus Soup

Asparagus Soup

This is the recipe that my youngest daughter wanted to learn to make. She needed to make it while I was gone and so, putting it in Step-by-step form was how it worked best for her.

Creamy Asparagus Soup

Chop up:

1 onion, chopped
3 stalks celery, chopped
1 carrot, chopped

1-2 potatoes, peeled and diced
1 lb. Fresh asparagus, trimmed and coarsely chopped

Put ¼ cup butter in pan and as it melts, add chopped onion, celery and carrot. Saute for 4 minutes. Sprinkle 2 Tbsp flour over butter mixture and stir well.

Add:

4 cups water
1 (10.5 oz) can condensed chicken broth
4 tsp. Chicken bouillon powder
Bring to a boil.

Add: potatoes, asparagus. Simmer for 20 minutes. Puree soup in blender in smaller batches (it would be good to let it cool for a few minutes so it doesn’t break the blender). Return to pot and add Half and Half cream, soy sauce and black and white pepper and salt.

3/4 cup half-and-half
1 Tbsp. soy sauce
1/4 tsp. ground black and white pepper
salt to taste

Bring it to a boil and don’t burn it. Serve hot. Serves 6-8