Cream of Asparagus Soup Recipe

By barbaran

Ingredients

• 1/2 cup chopped onion
• 1 tablespoon vegetable oil
• 2 cans (14-1/2 ounces each) chicken broth
• 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 1/4 teaspoon dried tarragon
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3 cups half-and-half cream
• 1-1/2 teaspoons lemon juice
• Shredded Swiss cheese

Preparation

Step 1

In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.
In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.
In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired. Yield: 8 servings (about 2 quarts).