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Prep time
10 minutes
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Cook time
25 minutes
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Serves
2-3
Author Notes
This is a simple but deliciously creamy soup with the flavor of asparagus. It's meal when asparagus is in season. Serve it with a piece of bread slathered with creamy butter. —Sunnycovechef
Ingredients
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1 pound
green asparagus
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1 cup
chopped white onions
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2 tablespoons
butter
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1/2 cup
2 % milk or regular milk
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1/2 cup
half and half
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
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1 pinch
freshly grated nutmeg
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1 teaspoon
fresh lemon juice
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2 tablespoons
all purpose flour
Directions
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Break off the woody ends from each asparagus spear, discard them and cut the rest into 1 inch pieces, leaving the tips intact. Keep the tips separate from the rest of the stems.
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Melt the butter in a medium-size heavy saucepan, add the onions and sauté them for about 3 minutes. Do not brown them. Add the asparagus pieces and cook them for a couple of minutes. Add the flour and sauté for another couple of minutes. Whisk in the chicken broth one cup at a time. Add the milk, salt, pepper and nutmeg, bringing it to a boil, then simmer covered for about 10 or more minutes. You want the asparagus to be very soft.
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Puree the soup with an immersion stick or in a mixer.
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Reheat the soup and add the half and half, season with additional salt, pepper, and lemon juice.
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In the meantime cook the asparagus tips in boiling water for about 2 minutes. When you serve the soup add the asparagus tips to the individual serving bowls.
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