Cream of Asparagus Soup

Ingredients

55 g margarine

• 1 onion, chopped

• 3 stalks celery, chopped

• 25 g all-purpose flour

• 950 ml water

• 1 (10.5 ounce) can condensed chicken broth

• 60 g chicken bouillon powder

• 1 potato, peeled and diced

• 455 g fresh asparagus, trimmed and coarsely chopped

• 180 ml half-and-half

• 15 ml soy sauce

• 0.5 g ground black pepper

• 0.6 g ground white pepper

• 
  

• Directions

1. Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth.
2. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
3. Puree soup in a food processor or blender in batches. Return to pot.Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Preparation Time:

30 Min.

Cook Time:

30 Min.

Ready In:

1Hr.

Posted in: Soups