Total Time
Prep 15 mins
Cook 0 mins

A rich blend of butter, cream, asparagus and soup base that goes great with any sandwich, as an appetizer, or as a meal in itself


  1. snap asparagus at stem ends where tender; blend tough ends with water and chicken bouillon and reserve.
  2. chop tender upper spears into bite-size pieces and reserve.
  3. melt butter; add flour and stir until free of lumps.
  4. stir in blended spears and bite size pieces of asparagus with chicken bouillon and bring to full boil, stirring constantly.
  5. Remove from heat and stir in cream.
  6. Serve.