Cream of Asparagus SoupRecipe

By kiwill

Ingredients

• 2 Tbs canola oil
• Leftover asparagus stems from 1 bunch of asparagus
• 1/2 cup chopped yellow onion
• 2 cups milk
• 1 Tbs chopped fresh parsley leaves
• 1 can cream of potato soup
• 2 Tbs sour cream
• Salt and pepper

Details

Servings 4

Preparation

Step 1

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.

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth