I love soups and creamy soups are my favorite. Asparagus was on sale a few days ago and the spears were nice and thin, just as I like them, so Jack picked up a couple of bunches for us. It was a bit chilly out yesterday, so Cream of Asparagus soup sounded like a really nice dinner. Plus, I always make a lot, so there was plenty left over for our lunches for the next few days.
I like using a potato base for my creamy soups. Potatoes are much less expensive than asparagus, plus they are more filling. Another bonus is that the water that I cook them in ends up being a little starchy, so it’s a nice thickener.
Cut about 6 large or 8 medium potatoes into small chunks. Put them in a pan with 6 cups of water. Add 1 teaspoon pepper and 2-3 tablespoons chicken boullion. Bring to boil and cook for about 20-30 minutes, or until done.
While potatoes are cooking, chop 2-3 stalks celery into small pieces and dice one small-medium onion. Melt 4 tablespoons butter in a medium fry pan and add celery and onions. Saute.
When potatoes are done cooking, do not drain. Using a potato masher (or whatever you have that will work) and break up potatoes so they’re in very small chunks. Add celery and onion mixture and stir well. Bring back to a slow boil.
Break bottom ends off of asparagus (find the spot where the spear will “snap” by holding in both hands and bending it while moving slowly up spear until it’s no longer rubbery, then snap the end off). Cut the tops off and set them aside to use as a garnish later.
Add the asparagus to the pot that has the potatoes, celery, and onion. Cook for about 10-15 minutes.
Using the pan that you sauteed the celery and onions, add 4 tablespoons butter. Melt it over medium heat, then slowly stir in 1/2 cup flour. You can use more or less, depending on how thick you want your soup, but 1/2 cup works well for me. Cook slowly to mix well. Add 4 cups milk and continue to stir until well blended and mixture thickens.
Slowly pour sauce from saute pan into kettle with the rest of the soup ingredients. Stir until well blended. Cook over medium heat until soup thickens. Remove from heat. Ladle soup into bowls and garnish with cheese and asparagus tops if desired. Serve. Enjoy –
Cream of Asparagus Soup
6 medium or 8 small potatoes, cut into small chunks
1 teaspoon black pepper
2-3 Tablespoons Chicken Bouillion
6 cups water
4 Tablespoons butter
2-3 stalks celery, sliced thinly
1 small onion, diced
4 Tablespoons butter
1 bunch of asparagus, cut into small (1/2″) pieces
1/2 cup flour
2-4 cups milk
cheese for garnish
Put potatoes, pepper, chicken bouillon, and water into a pot and bring to boil. Cook for 20-30 minutes, until done. While potatoes are cooking, melt 4 Tablespoons butter in a skillet. Add celery and onion and saute until done. After potatoes are cooked, take off burner. Do not drain! Using a potato masher or anything else that will work, break potatoes into small pieces. Put back on heat and add celery and onions. Bring to a slow boil. Snap ends off of asparagus and cut off tops. Put tops aside to use as a garnish. Cut asparagus into 1/2″ pieces and add to boiling mixture. Cook for 10-15 minutes. While asparagus is cooking, melt remaining 4 Tablespoons butter in saute pan. Add 1/2 cup flour and mix well. Stir and cook until it’s well blended. Add 2 cups milk and mix well. Cook until thickened. Pour ingredients in saute pan into slowly boiling soup pot. Stir well. Add another 2 cups of milk, if desired.
Ladle into bowls and garnish with cheese and asparagus tops. Enjoy!