Not So Creamy Cream Of Asparagus Soup

Recipe by HEP MEP
READY IN: 50mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash asparagus and trim away outside of woody stalks.
  • Cut stalks into 1-inch pieces.
  • Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
  • Add chicken broth and water,and bring to a boil.
  • Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
  • Return to saucepan over low heat.
  • Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
  • Heat a few minutes longer, but do not allow soup to boil.
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