This was my first attempt at making asparagus soup, but I love asparagus and the thought of it mixed with potato and cream sounded so delicious. It came out just how I imagined, and I will be adding it to one of my fast “go-to” soup recipes because it is really easy and mess-free! I saved the leftover soup in this white ceramic container for lunch the next day, and it tasted just as fresh. This soup makes a great vegetarian dish. Serve with toasted pugliese bread drizzled in olive oil.
- 2 tbsp butter
- 2 tbsp olive oil
- ½ large onion, chopped
- 3 stalks celery, chopped
- 1 clove garlic, minced
- 3 tbsp all-purpose flour
- 4 cups water
- 3 tsp chicken bouillon powder
- 1 large potato, peeled and diced
- 1 lb fresh asparagus, chopped
- ½ cup half-and-half (or cream)
- ¼ tsp ground black pepper
- Chop onion, potatoes, celery and asparagus.
- Melt butter and add olive oil to a heavy pot.
- Add onions and chopped celery and saute about 5 minutes.
- Stir in flour, mixing well.
- Add and bring water to a boil, then add chicken bouillon powder and stir.
- Add potatoes and asparagus, and simmer for about 20 minutes.
- Puree soup in a food processor or blender in batches. I “pulse” the last round to add some nice texture to the soup.
- Return to pot and stir in half and half and black pepper over medium heat.
- Serve warm.
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