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Cream of asparagus soup

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Ingredients/Components

half and half - 2 c
milk - 1 c
flour - 1/4 c
water - 1/2 c
margarine or butter - 2 Tbsp
lemon juice - 2 Tbsp
chopped onion - 1/4 c
ground pepper - 1/8 tsp
instant chicken bouillon - 1 Tbsp
salt if desired - 1/2 tsp
dried tarragon leaves, crushed - 1 tsp
home frozen asparagus cuts - 1 qt

How to make cream of asparagus soup:

Combine asparagus, onion and water in 2-quart saucepan. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring once. Cool mixture slightly. Process asparagus mixture in blender or food processor until smooth. Set aside.

Melt margarine in saucepan or microwave-safe casserole. Stir in flour, chicken bouillon, tarragon, salt and pepper. Gradually stir in the half and half and milk. Cook over medium heat, stirring constantly, until thickened. Add asparagus mixture and heat until hot. Stir in lemon juice.

For a lighter soup, use 3 cups skim milk in place of the half and half and milk. Makes 8 servings.

Recipe categories: Lunch/snacks, Soups & stews, Bisques/cream soups.

Rating:

3.7

Average rating: 3.7, total votes: 6

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