Quick Cream of Asparagus Soup
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 (14 1/2 ounce) cans of chopped asparagus spears (drained)
- 1⁄4 cup chopped onion
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 teaspoon celery seed
- 1⁄4 teaspoon mustard seeds
- 1 teaspoon black pepper
- 1 tablespoon chicken base or 4 chicken bouillon cubes
- 1 teaspoon dried tarragon
- 2 cups water (reserve 1/4)
- 3 tablespoons flour
- 2 (15 ounce) cans evaporated milk
directions
- In a 4 qt dutch oven: Add Asparagus, Butter, onion, pepper, tarragon, celery seed, mustard seed, and chicken base. Simmer together until onion is tender.
- Mash ingredients together with potato masher or put though food processor. Return to heat add water and Evaporated milk.
- using reserved water (1/4 cup) stir in flour until blended and smooth. Stir into soup mixture simmer until slightly thickened. About 15 minutes. Soup will not be extremely thick.
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RECIPE SUBMITTED BY
I am married with 1 stepdaughter who is 20 and in the army, and a 6 year old son, whom I home school. I love to cook and find new recipes I have large collection of cookbooks and prefer those from the late 1800's and early 1900's.
<br>I spend most of my time caring for my family. I love to ride my horses, photography and play with my 6 dogs and mostly working in my yard and garden.