Cream of Asparagus Soup II

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, melt the butter over medium heat.
  • Add the onions and sauté for 5 minutes or until tender.
  • Add the flour and cook until bubbly, stirring constantly.
  • Whisk in the stock.
  • Stir in the asparagus, salt, pepper, and bring to a boil.
  • Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender.
  • Using a slotted spoon, remove ½ cup of asparagus to a plate.
  • In a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth.
  • Return the soup to the saucepan and add the milk.
  • Cook, uncovered, over medium heat until hot.
  • (Do not boil).
  • Ladle soup into bowls and garnish with the reserved asparagus.
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