Ingredients Jump to Instructions ↓

  1. 450g fresh asparagus, trimmed

  2. 1 tablespoon butter

  3. 115g butter

  4. 1 onion, chopped

  5. 2 cloves garlic, minced

  6. 3 tablespoons plain flour

  7. 1 (290g) tin cream of chicken soup

  8. 2 pints milk

  9. 1/2 teaspoon hot chilli sauce

  10. 2 tablespoons salt

  11. 1 tablespoon ground black pepper

  12. 1/4 teaspoon liquid smoke flavouring

Instructions Jump to Ingredients ↑

  1. Cut the asparagus spears into bite-size pieces; set the tips aside. Divide the spear pieces into two separate microwave-safe containers. Place 1/2 tablespoon butter in each bowl. Loosely cover both containers and place in the microwave oven; cook on High until the asparagus is completely soft, 15 to 20 minutes.

  2. While the asparagus steams, melt 115g butter in a large saucepan over medium-high heat; cook the onion and garlic in the butter until soft, about 5 minutes. Sprinkle in the flour and stir briskly for 1 minute. Add the chicken soup, milk, hot sauce, salt, pepper, liquid smoke and the steamed asparagus stalks; cook until heated through, 7 to 10 minutes.

  3. Pour about 3/4 of the soup into a blender in batches, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot. Add the remaining 1/4 of the soup into the pureed soup; stir in the asparagus spears. Cook until thoroughly reheated, about 5 minutes.


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