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Cream of Asparagus Soup w/ French Bread by Jes Mostek	No ratings Rating Details Rate this meal Printable View

This delicious creamy soup is an easy way to make sure you eat your vegetables.

In addition to the recipe, you will also need the following for this meal:

1 Loaf

French Bread

Recipe:

Cream of Asparagus by Becca Larkin serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

If you have only had creamy soups premade in a can you really OWE it to yourself to make them at home. My daughter claims to hate asparagus but after begrudgingly trying her "no thank you bite" she was begging for her own bowl. NOTE: I highly recommend adding a little half and half to each bowl rather than the whole batch because then you don't have to worry about curdling the milk when you reheat left overs and the presentation of the swirl in the middle of your soup (topped with parmesan) is also really pretty!

Ingredients:

4 Tbsp

Unsalted Butter

1 Tbsp

Olive Oil

Onion, chopped

3 stalks

Celery, chopped

3 Tbsp

All Purpose Flour

4 cups

Water

1 Tbsp

Chicken Boulion

Potato, Peeled and chopped

1 lb

Fresh Asparagus, Trimmed and chopped

3/4 cup

Half and half

1 Tbsp

Soy Sauce

1/4 tsp

Black Ground Pepper

1/4 tsp

White Pepper

Directions:

Place a large pot on the stove on low heat and add your butter and olive oil. Start by trimming and chopping your onion. Add to the pot once your butter has melted. Season with salt and pepper. Stir and put a lid on your pot while you prep your other veggies. Clean and chop up your celery and potato. Stir your onions and after they are soft add the water, Chicken Bullion Powder, soy sauce and then the celery and potatoes. (The soy sauce changes the color and you worry you're ruined it but never fear, it turns more green when you put it in the blender) Stir and cover with lid turning your heat up to medium. Prep your Asparagus and chop into bite sized pieces, placing in bowl. Stir your pot and allow to cook until the potatoes and celery are soft. Once your potatoes and celery have cooked add your Asparagus, Ground Pepper and White Pepper. Replace lid and allow to cook about 4-5 minutes then blend your soup either by pouring into a blender or using an immersion blender (yes, I'm adding this to my Christmas list!). Your soup is ready! Serve into your bowls and had 3 Tablespoons of Half and Half into the center of the bowl, swirling it around a little and topping with Parmigiano Reggiano Cheese. Serve and be prepared to have everyone be super impressed. (My cheese sounds fancy and refined but I get a big container in the refrigerated cheese section of Costco...usually with kids about to melt down, lol).

Categories:

Peanut/Nut Free
Quick & Easy
Soups
Spring/Summer
Vegetables
Vegetarian/Vegan