May 16, 2009

Cream of Asparagus Soup

This is one of my favorite soups. It's really good! Although not a particularly hearty soup, it is simple to make and looks beautiful. It can also be used as an appetizer soup. The original recipe calls for canned asparagus, but I've always used fresh instead. I typically buy a bunch of asparagus and make a double batch of soup.

1 15-oz can asparagus
1/4 cup chopped onion (I don't even measure this usually. I just use a whole medium or large-sized onion for a double batch)
1 15-oz can chicken broth
1/4 teaspoon paprika
3 tablespoons butter
3 tablespoons flour
1 cup light cream (you could use milk for a lighter version, though it probably wouldn't taste as good)
½ teaspoon salt

Assuming that you are using fresh asparagus, cook it until tender, then remove the asparagus tips, chop them lightly, and set aside. Then cut the remaining asparagus into 1-inch pieces. Melt butter in pan, add onion, and cook until soft. Stir in flour and mix thoroughly. Then add broth, 1-inch pieces of asparagus, paprika, and salt. Pour this mixture in a food processor, puree it to the desired consistency, and then return the pureed liquid to the pan (Since I don't have a food processor, I use an immersion blender that has a blade for pureeing, and it is super convenient). Once the mixture is pureed, add the light cream and the asparagus tips. Stir and cook until slightly thickened. Makes 6 servings.