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Cream of Asparagus or Broccoli Soup


  • 2 packages. frozen asparagus or broccoli spears (10oz.)
  • 1/2 cup butter
  • 2 Tbsp. grated onion
  • 1/3 cup flour
  • 1 1/2 tsp. salt
  • dash pepper
  • 6 cup milk
  • 1 cup half and half
  • 2 chicken bouillon cubes
  • parsley
  • paprika


Cook asparagus or broccoli as directed on package; drain, measuring liquid. Add water to liquid to make 1/2 cup. Puree asparagus or broccoli, with measured liquid, in electric blender. Melt butter in saucepan. Add onion and saute' 1 minute. Blend in flour, salt and pepper. Gradually stir in broccoli or asparagus mixture, milk and cream. Add bouillon cubes. Cook and stir over low heat until soup is thickened. Garnish with parsley and dash of paprika. Soup may be refrigerated and reheated before serving. Additional milk may be added to thin soup, if needed.

By Robin from Washington, IA

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September 28, 20070 found this helpful

I like both broccoli and asparagus soup so this has just been printed and will go in my soup binder. Thanks Robin for sharing!

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