Cream of Asparagus Soup

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 The unicorn cooks brings one other low carb recipe. This soup is ideal for weight reduction. For probably the most taste, select the thickest asparagus yow will discover for this creamy soup. If you want, garnish every serving with a sprinkling of snipped recent chives or chopped tarragon or parsley.  

2 tablespoons butter or margarine

1 medium onion, chopped

12 ounces asparagus, trimmed and minimize into

1-inch items (3 cups)

3 tablespoons all-purpose flour

1⁄4 teaspoon salt

1⁄8 teaspoon floor black pepper

1 can (14 1⁄ 2ounces) hen or vegetable broth or 1 3⁄4 cups Hen Broth or Vegetable Broth

1 cup half-and-half or gentle cream


1. In 3-quart saucepan, soften butter over medium

warmth; add onion and prepare dinner, stirring regularly, till

tender and golden, about 10 minutes. Add asparagus;

prepare dinner 1 minute.

2. Stir in flour, salt, and pepper till blended.

Progressively stir in broth; warmth to boiling, stirring continually.

Scale back warmth; cowl and simmer till asparagus is tender, 5 to 10 minutes.

3. Spoon half of combination into blender; cowl, with

heart a part of cowl eliminated to let steam escape, and

puree till easy. Pour into bowl. Repeat with remaining


4. Return puree to saucepan; stir in half-and-half.

Warmth by means of (don’t boil). Serve soup sizzling, or cowl

and refrigerate to serve chilled later. If chilled soup is

too thick, stir in some milk. Makes about 5 cups or 4

first-course servings.

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