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Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup


2 (10 oz. Package) Frozen asparagus spears

1 Cup water

1/4 cup chopped onion

2 Tablespoon butter

2 Tablespoon flour

1 Cup milk

1 Cup Half & Half

1/2 Tsp. salt

1/8 Tsp. white pepper



Combine first 3 ingredients in a saucepan. Bring to a boil. Separate asparagus with a fork, cover reduce heat and simmer 5 minutes until tender.  Drain. Place asparagus in blender and process until smooth.  Melt butter over low heat in heavy saucepan, add flour, stirring until smooth. Cook 1 minute. Stirring constantly. Gradually add milk and half & half. Cook over medium heat, stirring constantly until mixture is thick & bubbly. Stir in asparagus puree, salt & pepper. Cook until thoroughly heated. Garnish with croutons if desired or reserve a few asparagus tips to lay on top of soup. Soup may be served cold. Add additional milk for a thinner soup.


Tip:  Mom uses chicken stock instead of water.


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