Cream of Asparagus Soup II
Cook Time: 30 minutes | Prep Time: 10 minutes | Total Time: 40 minutes
Description: Indulge in the exquisite flavors of this Cream of Asparagus Soup II recipe, meticulously crafted to captivate your palate and elevate your dining experience. A delightful blend of tender asparagus, aromatic onions, and creamy goodness, this soup is a comforting companion for any occasion. Whether you’re craving a soul-warming lunch or a satisfying snack, this recipe promises to deliver culinary bliss with every spoonful.
Recipe Category: Lunch/Snacks
Keywords: Chicken, Poultry, Grains, Vegetable, Meat, Canadian, European, Thanksgiving, < 60 Mins, Stove Top, Easy, Inexpensive
Nutritional Information (Per Serving):
- Calories: 247.8
- Fat Content: 9.2g
- Saturated Fat Content: 4.6g
- Cholesterol Content: 25mg
- Sodium Content: 442.3mg
- Carbohydrate Content: 28.1g
- Fiber Content: 4g
- Sugar Content: 14.9g
- Protein Content: 15.6g
Ingredients:
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 tablespoon flour
- 32 ounces asparagus, trimmed and chopped
- 1 1/2 teaspoons Morton Lite Salt (or to taste)
- 1/2 teaspoon white pepper (or to taste)
- 1/4 cup milk
- 8 cups chicken or vegetable stock
Instructions:
- Prepare the Base: In a large saucepan, melt the butter over medium heat until it’s lusciously golden and fragrant.
- Sauté the Onions: Introduce the finely chopped onions to the melted butter, allowing them to dance in the pan for approximately 5 minutes or until they reach a tender, translucent state.
- Create the Roux: Sprinkle the flour into the pan, stirring vigorously to create a smooth, bubbly mixture. Keep the dance going until the flour is fully incorporated and the aroma is irresistible.
- Introduce the Stock: Gradually pour in the chicken or vegetable stock, whisking continuously to ensure a velvety texture without any lumps. Let the flavors mingle and meld into a harmonious union.
- Add the Star Ingredient: Gently stir in the chopped asparagus, season with Morton Lite Salt and white pepper according to your taste preferences, and bring the mixture to a gentle boil.
- Simmer to Perfection: Reduce the heat to a gentle simmer, cover the pan, and allow the ingredients to simmer together for approximately 15 minutes, or until the asparagus achieves a tender, melt-in-your-mouth consistency.
- Prepare for Pureeing: Using a slotted spoon, carefully transfer half a cup of the cooked asparagus to a plate. These vibrant spears will later serve as a tantalizing garnish for your soup.
- Embrace Smoothness: Transfer the remaining soup to a food processor, working in batches if necessary, and process until it reaches a luxuriously smooth consistency. Let the puree whirl for about 45 seconds, ensuring a silky texture that’s simply divine.
- Reunite and Elevate: Return the silky smooth puree to the saucepan, reuniting it with the reserved asparagus. Pour in the milk, gently stirring until it’s fully incorporated and the soup is heated through.
- Final Touches: Carefully reheat the soup over medium heat, taking care not to let it reach a rolling boil. We want to preserve the delicate flavors and textures, allowing them to shine through.
- Serving Perfection: Ladle the warm, velvety soup into bowls, each spoonful promising a symphony of flavors and textures. Garnish with the reserved asparagus spears, arranging them artfully atop the creamy canvas.
- Savor the Moment: With a grateful heart and a hungry soul, savor each spoonful of this Cream of Asparagus Soup II, relishing in its comforting embrace and culinary craftsmanship.
Indulge in the sublime essence of this Cream of Asparagus Soup II, a culinary masterpiece that’s both easy to prepare and utterly satisfying to savor. Whether enjoyed as a light lunch or a comforting snack, this recipe invites you to embrace the simple joys of homemade goodness.
