Laurie’s Cream of Asparagus Soup |
| Name: |
Laurie Marsh |
| Base: |
USAFA |
| Recipe: |
(Don’t let the green color of this soup fool you! I’ve had even veggie haters take seconds of this soup!)
Ingredients:
1/4 cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; sauté until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
Puree soup in a food processor or blender in batches. (Be VERY careful to only fill blender ˝ way full and keep top vented for steam release. I use a wet towel over the top to make sure hot soup doesn’t go flying everywhere – I speak from experience!)
Return to pot. Stir in half-and-half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
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