Simple Cream of Asparagus Soup

    Simple Cream of Asparagus Soup

    (111)
    44saves
    25min


    112 people made this

    About this recipe: A delicious soup that's quick and easy to make. Asparagus is simmered in a creamy white soup until tender. Serve with a crusty bread roll for a snack, lunch or dinner.

    Ingredients
    Serves: 8 

    • 450g fresh asparagus
    • 850ml chicken stock
    • 50g margarine
    • 4 tablespoons plain flour
    • 125ml single cream
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Trim the coarse ends of the asparagus and cut asparagus into 2.5cm pieces. In a medium frying pan over medium high heat, saute the asparagus in 250ml stock for about 7 minutes or until tender.
    2. Meanwhile, in a large saucepan over medium high heat, melt the margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining stock. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.
    3. Add the single cream, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!
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    Reviews & ratings
    Average global rating:
    (111)

    Reviews in English (111)

    Tedk
    by
    0

    - Rated on  -  07 May 2014

    0

    Just made this today! Very simple and easy to follow! First time I have ever made soup and very pleased with the result, tastes great.  -  03 Jun 2013

    by
    80

    This is the simplest basic recipe for creme of asparagus and it can be made simpler. I omitted the flour and it still came out delish. Instead of onions I added leaks, which for the most part, I did not puree and these gave the soup some body. I used one leek, almost top to bottom. First I sauteed the leeks in the butter, then added the can of broth and half&half. I used only one can (14 oz.) of chicken broth. Then I steamed the asparagus until then were bright green but still crunchy. I pureed the asparaus (left some for garnish) and mixed in with the broth. Three really basic steps. It fed two adults and three children (ages 6,8,3)with about 1/2 serving left over. I used no other flavoring but what the recipe called for (and the leeks) and the taste was wonderful. I did not use pepper (kids might not like it.)  -  05 Mar 2007  (Review from Allrecipes US | Canada)

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