Cream of Asparagus Soup - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Cutting board and knife
Measuring cups and spoons
Medium saucepan
Blender
Wooden spoon

Ingredients

4 cups (500 g) fresh asparagus
2 cups (500 mL) chicken broth or stock
1 small onion, chopped
3 Tbsp (45 mL) butter
3 Tbsp (45 mL) flour
2-1/2 cups (625 mL) milk
salt and pepper

Directions

Cut asparagus into 2.5 cm pieces, discarding any tough ends.
Combine asparagus, chicken broth and onion. Bring to a boil over medium heat.
Reduce heat. Simmer covered, for about 10–15 minutes.
Transfer to a blender. Cover and blend until smooth.
In a medium saucepan, melt butter. Stir in flour. Gradually add milk and heat until mixture boils and thickens.
Stir in asparagus purée and season with salt and pepper to taste. Reheat.