Cream of Asparagus Soup


2 pounds fresh asparagus, cut into 1/2-inch pieces
1/2 cup cold water
3 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup cream
Salt and pepper to taste


Combine asparagus and water in saucepan, bring to a boil, reduce heat, cover, and simmer 5 minutes or until asparagus is just tender. Melt butter in soup kettle. Add flour and stir over low heat until blended. Slowly add milk and cream and blend with whisk until mixture is smooth. Add asparagus and cooking liquid, stir, and simmer 5 minutes. Season with salt and pepper.


Serves 4-6


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Makes a great soup. Only

Makes a great soup. Only difference, I added 2 tablespoons of chopped onion and 4mushrooms to the butter before adding flour. Great with the added flavor.