Cream of Asparagus Soup

image_pdfimage_print

Have leftover stems from your asparagus (Like the ones left from the quiche) ?  Here’s what to do with them…

Cream of Asparagus Soup


Asparagus season is so short so I buy lots. I blanch some and freeze it – make pickled asparagus, and search for other recipes that utilize this delicious spring vegetable. And then I end up with all those stems. You can’t just throw those tasty pieces away!  So let’s get cooking!

Note: – I used my cheap little blender and it worked, but I recommend you check out this amazing blender that cooks your soup too! Deluxe Cooking Blender

Here’s how you do it:

Place the stems, water and ½ teaspoon of salt into a saucepan and bring to a boil.  Reduce heat and simmer until they are soft and tender (slightly over-cooked).

Place asparagus, water and cream into a blender.

Blend on puree.

In a saucepan, melt the butter.  Add the lemon pepper and flour and cook until the flour starts to brown slightly.  Whisk in the asparagus mixture and the salt.  As it starts to heat, stir in the cheese and cook until the cheese is completely melted.

Add salt and pepper to taste and garnish each bowl with a dollop of sour cream.

Makes 4 cups or 2 bowls

 Cream of Asparagus Soup

© Copyright 2017 The Lazy Gastronome

Cream of Asparagus Soup

A delicious use of those asparagus stalks.

Course: Appetizer, Soup
Cuisine: American
Keyword: asparagus, cream, creamy, soup
Servings: 4 cups
Author: HelenFern
Ingredients
  • 1-1/2 cup cleaned asparagus stems and pieces (Cut off woody end. If peel is tough peel it off with a potato peeler)
  • 2 cups cold water
  • 1/2 teaspoon salt
  • 1/2 cup whipping cream or half and half
  • 3 Tablespoons butter
  • 2 Tablespoons flour
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic salt
  • 2 oz. Gouda cheese, grated or cut into small chunks.
  • additional salt and pepper to taste
  • Sour cream to garnish
Instructions
  1. Place the stems, water and ½ teaspoon of salt into a saucepan and bring to a boil.  Reduce heat and simmer until they are soft and tender (slightly over-cooked).

  2. Place asparagus, water and cream into a blender.

  3. Blend on puree.

  4. In a saucepan, melt the butter.  Add the lemon pepper and flour and cook until the flour starts to brown slightly.  Whisk in the asparagus mixture and the salt.  As it starts to heat, stir in the cheese and cook until the cheese is completely melted.

  5. Add salt and pepper to taste and garnish each bowl with a dollop of sour cream.

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Share
This entry was posted in Asparagus, Fruits and Vegetables, Side Dish, Soup and tagged , , , , . Bookmark the permalink.

2 Responses to Cream of Asparagus Soup

  1. Audrey says:

    Oh, this sounds delightful. I love a good soup.
    Thanks so much for sharing with us on #FridayFrivolity.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.