Basic Cream of Asparagus Soup
This simple cream of asparagus soup recipe is made with cooked asparagus and milk, butter, and seasonings. Top it with a few tips, bacon, or ham.
- Serves: 6 persons
- 2tablespoons butter
- 2tablespoons all-purpose flour
- ½teaspoon salt
- ⅛teaspoon black pepper (or white pepper)
- 2cups milk
- ¾to 1 pound fresh asparagus
- Salt (to taste)
- Black pepper (to taste)
Step 1Gather the ingredients.
Step 2In a saucepan over low heat, melt butter.
Step 3Blend in flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Step 4Cook, stirring constantly, for 1 to 2 minutes.
Step 5Gradually add the milk; cook, stirring constantly with a whisk until the mixture thickens and begins to bubble. Set aside.
Step 6Wash the asparagus, trim away the woody ends, and cut the spears into 1/2-inch pieces.
Step 7Cook the asparagus in a small amount of boiling water until tender, for about 5 minutes.
Step 8Drain the asparagus, reserving the cooking liquid. Set aside a few of the asparagus tips for garnish, if desired.
Step 9Mash or blend the remaining asparagus; set aside.
Step 10Add enough boiling water to the cooking liquid to make 1 cup; add the white sauce and pureed asparagus .
Step 11Heat thoroughly; season the soup to taste with salt and pepper.
Step 12Top the soup with the reserved asparagus tips and serve.