• 8servings
  • 30minutes
  • 224calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 1 tablespoon vegetable oil

  3. 2 cans (14-1/2 ounces each ) chicken broth

  4. 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces

  5. 1/4 teaspoon dried tarragon

  6. 1/4 cup butter, cubed

  7. 1/4 cup all-purpose flour

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon white pepper

  10. 3 cups half-and-half cream

  11. 1-1/2 teaspoons lemon juice

  12. Shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. Creamed Asparagus Soup Recipe photo by Taste of Home In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.

  2. In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.

  3. In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired. Yield: 8 servings (about 2 quarts).


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