Cream Soup
I'm looking for a recipe for cream soup asparugus?
I was in a restaurant the other night and had cream of asparagus soup that tasted like the broccoli cheddar cheese soup, and I wanted a recipe like it, anyone know of one?
This soup is wonderful served hot or cold. Cream and milk or milk can be substituted for the cream if fat content is a concern, but not taste so good. 1 pound fresh asparagus spears 1 medium onion, chopped diced 1 tablespoon unsalted butter 24 oz of low sodium chicken broth reduced-sodium chicken broth 1 medium potato, peeled and chopped 1 rib celery, chopped 1 teaspoon thyme dry 8 oz cream (You may want to use evaporated skim milk to reduce more fat) or salt substitutes new white salt pepper Soak and rinse asparagus. Remove top 1 inch of each spear, discard the hard bottom, and the central portion of reserves from the stems. In a saucepan 3-quart, heat medium, sauté onion in butter for 3 to 5 minutes or until translucent. Add the chicken stock, asparagus tips and stems, potato, celery, thyme and pepper. The lids and boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are tender. Remove from heat and let cool. Remove tips asparagus and set aside. Place half the soup to a blender instead. Cover and blend on high speed for 20 to 30 seconds or until very soft. Pass through a sieve and return soup mixture to pan. Add reserved asparagus tips and cream (or half and half or milk) and heat thoroughly, or refrigerate to be served cold. Be sure to adjust the seasoning after you add the cream (or cream and milk, or milk), especially if you serve cold.
Creamy Potato Soup Recipe
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