Thursday, December 13, 2012

Asparagus Soup

My mom threw this together the other day while trying to use up some of the many  many many, did I say many? packages of asparagus we have left over from our harvest.  And did you know that the asparagus plant turns a beautiful shade of orange/brown/gold in the fall?  Well now you do =)  Anyway, this soup was so good, we'll be having it again. And again =)

Asparagus Soup


  • 1 to 1 1/2 pounds fresh or frozen asparagus (steam till tender)
  • 1 onion chopped (2 cups)
  • 2 cans (14/5 oz ) chicken broth; divided 
  • 6 Tablespoons butter
  • 6 Tablespoons all-purpose flour
  • 2 Teaspoons salt
  • 2 Pinches ground black pepper
  • 1 Can (12 oz) evaporated milk
  • 2/3 Cup sour cream


  • Place asparagus in steamer and steam till tender.
  • Bring onion and 1 can broth to a boil, reduce heat and let simmer until onions are tender.
  • Place asparagus and onion broth mixture in an electric blender and puree until smooth.
  • Melt butter in a pan, stir while adding flour, salt and pepper into the butter.  (do not brown the flour mixture). Cook about 2 minutes.  Stir in remaining can of chicken broth and stir until the mixture thickens or comes to a boil.
  • Stir the asparagus, onion puree, and milk into the saucepan.  Add the sour cream, stir until heated through, then ladle into bowls.  Enjoy!

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