Not So Creamy Cream Of Asparagus Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato. Ingredients:
1 lb fresh asparagus |
2 tablespoons margarine |
1 medium onion, chopped |
2 medium white potatoes or 2 medium idaho potatoes, peeled and cut up |
1 (14 1/2 ounce) can chicken broth |
1 can water |
white pepper |
1 pinch nutmeg |
1/4 cup cream or 1/4 cup half-and-half |
1 dash lemon juice |
Directions:
1. Wash asparagus and trim away outside of woody stalks.
2. Cut stalks into 1-inch pieces.
3. Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
4. Add chicken broth and water,and bring to a boil.
5. Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
6. Return to saucepan over low heat.
7. Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
8. Heat a few minutes longer, but do not allow soup to boil.
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