Cream Of Asparagus Soup

November 06, 2013

An excellent soup to make in bulk and store when fresh asparagus is plentiful.

1 pound of asparagus sliced into 1/4 inches pieces
4 ounces of celery diced
2 ounces of onion diced finely
1/4 teaspoon each of salt, black pepper, oregano and thyme
14 ounces of chicken broth
8 ounces of water
1 chicken flavored bouillon cube
4 ounces whole milk
2 ounces cooking cream
2 tablespoons butter

In a frying pan melt the butter on low heat and add the celery and onion, cook for 7 to 10 minutes stirring frequently. When cooked add all of the contents of the frying pan and remaining ingredients into a soup pot, cover and cook on medium heat for about 35 to 40 minutes or until the asparagus is tender. When done the soup can be placed into a food process or mixed with a hand mixer, and then the cooking cream and whole milk can be added right before serving.

Nutritions

Calories
154

Sodium
2040mg
85% DV

Fat
12g
18% DV

Protein
3g
7% DV

Carbs
10g
3% DV

Fiber
2g
9% DV