Creamy Asparagus Soup

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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.

Creamy Asparagus Soup
 
Prep time
Cook time
Total
 
Type: Side
Serves: 4
Ingredients
  • 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
Instructions
  1. Chop onion, potatoes, celery and asparagus.
  2. Melt butter and add olive oil to a heavy pot.
  3. Add onions and chopped celery and saute about 5 minutes.
  4. Stir in flour, mixing well.
  5. Add and bring water to a boil, then add chicken bouillon powder and stir.
  6. Add potatoes and asparagus, and simmer for about 20 minutes.
  7. Puree soup in a food processor or blender in batches. I "pulse" the last round to add some nice texture to the soup.
  8. Return to pot and stir in half and half and black pepper over medium heat.
  9. Serve warm.
Makes 4 servings.

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