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Prep 15 mins
Cook 0 mins
I recently had a version of this soup at a lunch restaurant. I usually am not a huge fan of canned asparagus, but in those months when fresh asparagus is either unavailable fresh or just too costly, this might come in handy. You may also prefer to use leftover cooked asparagus instead, if you happen to have some. Adapted from a version found on Worldwide Gourmet.
- 3 (10 -15 ounce) cans green asparagus, drained
- 3 3⁄4 cups chicken broth, low sodium
- 2 -3 tablespoons cornstarch (optional)
- 1 -2 tablespoon butter
- 1⁄8-1⁄4 teaspoon salt, to taste
- 1⁄8-1⁄4 teaspoon black pepper, to taste
- 1⁄8-1⁄4 teaspoon curry powder, to taste
- 4 teaspoons sour cream or 4 teaspoons creme fraiche, garnish
- 1⁄4 cup half and half milk or 1⁄4 cup light cream
- 1⁄8 teaspoon Accent seasoning, or to taste
- Puree 2 cans of drained asparagus and chicken broth (and cornstarch ifusing - I omitted) in blender(you may need to do this in batches to avoid overflowing your blender), reserving remaining 1 can of asparagus for later.
- Heat in a saucepan until warmed through, tasting and adjusting seasonings(salt,pepper,curry powder,and Accent) as needed.
- Heat remaining can of asparagus according to the package directions, or in the microwave for a few minutes, just to warm them through, set into 4 serving bowls.
- Stir in 1/4 cup half n half or light cream and the butter and heat through.
- Ladle soup into the bowls of asparagus and garnish each with a spoonful of sour cream.
I tagged this on Zaar tag and I'm so glad I did! Our whole family loved this! It was easy to make. I used sour cream and my half and half had gone bad so I used regular milk, and it still tasted wonderful! Thanks Heather!