Cream of Asparagus Soup

Cream of Asparagus Soup

Asparagus is such a perfect spring veggie, use it in this soup to make a dinner perfect for a cool spring evening. Dovetaiing Tip: Use the asparagus stems from day 3 in todays soup.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 148

2 tablespoons canola oil
1 bunch asparagus stems
1/2 cup chopped yellow onion
2 cups milk
1 tablespoon chopped fresh parsley leaves
1 can cream of potato soup
2 tablespoons sour cream
salt and pepper

Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.

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