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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cream of Asparagus Soup Recipe

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This recipe for Cream of Asparagus Soup is from The Pieper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c.(1 lb.) asparagus (sliced in 1/3" pieces)
2 c. fat-free, low sodium chicken broth
1/2 tsp. fresh thyme
1 bay leaf
1 garlic clove, crushed
1 T. flour
2 c. 1% low-fat milk
dash of nutmeg
2 tsp. butter
1 tsp. salt
1/4 tsp. grated lemon rind
Directions:
Directions:
Combine asparagus, broth, 1/4 tsp. thyme, bay leaf, and garlic in a large saucepan over medium-high heat. Bring to a boil and reduce heat, cover, and simmer for 10 minutes. Discard bay leaf.

Place this asparagus mixture in a blender and puree until smooth.

Place flour in pan and gradually whisk in the milk until blended. Stir in pureed asparagus and nutmeg. Bring to a boil, reduce heat, simmer and stir for 5 minutes. Remove from heat and stir in butter, salt and lemon rind.

Variation to this recipe: Cream of Carrot Soup
Substitute 2 c. of baby carrots for asparagus. Omit bay leaf.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min

 

 

 

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