Thursday, March 24, 2011

Cream of Asparagus Soup

I have never attempted to make a cream soup before.  See, there's always blending involved and I don't own a food processor, and my blender is not so hot.  But I was determined to make Cream of Asparagus Soup, and it turned out pretty darn delicious if you ask me!  Best of all if took maybe 45 minutes to make, and I'm sure if you were a little better prepared than I was, you could easily have it done sooner.

What You Need
1 onion, chopped
1 Tbl margarine or butter
2 Tbl flour
4 Cups low sodium chicken broth
1.5 lbs of asparagus, finely chopped
1 Cup milk, or half and half, or whipping cream

Chop onion and saute in margarine in a large
stock pot until translucent, about 5 minutes. 

Add flour and cook for about 1 minute. 
Add chicken broth stirring and scraping any browned onions.  Cook for about 5 minutes.

Meanwhile, chop asparagus.  Add asparagus to broth mixture and cook for 7-10 minutes, until the vegetables are tender.  This really adds the flavour of the soup, allowing the veggies and the broth to simmer together!  Plus since you're not steaming it, or cooking it in another pot and then adding it in, you're keeping all the nutrients from the vegetable in the soup!

In batches, puree the soup in a blender or food processor.  If using a blender, ensure to pulse the soup a few times before letting the blender run continually.  This will help relieve some of the pressure inside the blender and will keep the soup from exploding all over your kitchen.

If you're making a BIG batch of soup, you can freeze
it at this step.  Then when you want to use it
simply follow the final step!

Once the soup is pureed, return to stock pot and add cream. Heat through to a simmer and cook for about 5 minutes.
Serve with croutons!
So fast, so delicious! 
I highly recommend you give this
quick and easy cream soup a try!

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