- 1 pound fresh asparagus
- 3 1/2 cups chicken broth
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender.
- In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.
- Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!
03/30/2017
recipepes.com
Cream of Asparagus Soup, recipe
PT15M
PT1H
5
455 calories
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