Feb 18, 2013

Cream of Asparagus Soup

I LOVE soup! Even in summer I can be tempted with a luscious bowl of tasty broth. Recently the Temple cafeteria served cream of asparagus soup- always right at the top of my list! My friend, Kaye, commented that she had a wonderful recipe for cream of asparagus soup which she brought to me the next week.

Yeah, that was the week before Spencer and family arrived and I put it in a nice safe place! HA! ) and now I couldn't find it! (My Mom used to say that!

Fortunately Kaye worked this extra President's Day Temple day (the Temple was open until 2pm for the holiday) so she gave me her phone number so I could get the recipe again.

I made it tonight for Stuart and I and it did NOT disappoint! (Gordon and green soup? Ermmm, not so much!) It was wonderfully yummy and it was lots better than the soup served at the Temple... Kaye was right.

Cream of Asparagus Soup

4 T butter
1 onion, chopped
1 lb asparagus, cut into 1” pieces
2 T flour
2 c chicken broth
2 c half and half
1/2 t salt
Pepper to taste

Cook onion in butter until tender, about 8 minutes. Stir in flour. Cook 2 minutes. Gradually stir in chicken broth and asparagus. Bring to a boil then simmer until asparagus is very tender, about 25 minutes. Puree mixture in the blender. Return to pan, add half and half, salt and pepper.  Heat to serving temperature.  Makes 6 servings.

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