Creamy Asparagus Soup
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 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
  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.
Recipe by My San Francisco Kitchen at