Asparagus Soup Recipes

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 4 servings

Source: Prevention Magazine.

Ingredients:

• 2 Tbsp butter
• 8 ounces mushrooms, sliced
• 1 large onion, chopped
• 2 lb asparagus, roasted or grilled (I roasted mine)
• 2 1/2 cup chicken stock
• 1/2 tsp salt
• 1/4 tsp pepper

Steps:

1. Wash and snap tough ends off asparagus.

 
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2. Lay on foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

 
3. Roast at 450 degrees F for 15 minutes until brown. Cut in small pieces. Reserve half the tips.

 
4. Melt 1 Tbsp. of the butter in a soup pot. Sauté the mushrooms until golden brown, about 6 minutes. Remove from pot.

 
5. Melt the second tablespoon of butter. Sauté the onion until golden brown and caramelized.

 
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6. Add the asparagus and chicken stock. Blend until smooth. I used an immersion blender.

 

 
7. Add the mushrooms and salt and pepper to taste. Bring to a boil.

 
8. Garnish with reserved asparagus tips.

• 2 tbsp butter or margarine
• 1/4 cup diced onions
• 2 tbsp flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups milk
• 1 cup chicken stock
• 2 cups asparagus, chopped

Melt butter and saute onion until clear. Add flour, salt and pepper. Add milk and chicken stock. Cook and stir until it boils & thickens.

Cook asparagus in a small amount of water. Drain. Add to the sauce. Blend until texture is as smooth as you like.

Serve hot garnished with grated cheddar cheese. Makes 3 - 4 cups.

About The Author: From  http://www.CanadianCountryGifts.com

Answers:

Cream of Asparagus Soup

This recipe sounds very interesting and I dearly love asparagus. My only suggestions: I'd leave out the flour and use potato flakes instead. Also, instead of cooking the asparagus in water I'd probably cook it in some kind of stock. IMO, all water is good for in a kitchen is making coffee or making stock, or washing dishes. I never cook with plain old water. (08/20/2005)

By Warren D. Lockaby