Cream of Asparagus Soup

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

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

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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!

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