Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) butter or margarine 1 medium onions , chopped 12 ounce(s) asparagus , trimmed and cut into 1-inch pieces (3 cups) 3 tablespoon(s) all-purpose flour 1/4 teaspoon(s) salt 1/8 teaspoon(s) ground black pepper 1 can(s) (14 1/2 ounces) chicken or vegetable broth 1 cup(s) half-and-half or light cream

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, melt butter over medium heat; add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Add asparagus; cook 1 minute. Stir in flour, salt, and pepper until blended. Gradually stir in broth; heat to boiling, stirring constantly. Reduce heat; cover and simmer until asparagus is tender, 5 to 10 minutes. Spoon half of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour into bowl. Repeat with remaining mixture. Return puree to saucepan; stir in half-and-half. Heat through (do not boil). Serve soup hot, or cover and refrigerate to serve chilled later. If chilled soup is too thick, stir in some milk. Makes about 5 cups or 4 first-course servings. Nutritional information is based on one serving.


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