Cream of Asparagus Soup II recipe

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Ingredients

1 pound fresh asparagus
3 ½ cups chicken broth
¼ cup margarine
¼ cup all-purpose flour
½ cup half-and-half
½ teaspoon salt
⅛ teaspoon ground black pepper

Nutrition Info

112.2 calories
carbohydrate: 6.3 g
cholesterol: 5.6 mg
fat: 8.1 g
fiber: 1.3 g
protein: 4.3 g
saturatedFat: 2.3 g
servingSize: -
sodium: 552.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender.

  2. In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.

  3. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!

Recipe Yield

8 servings

Recipe Note

This is a very easy recipe to make and very yummy as well.

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