A lovely friend shared this soup recipe with me 10 years ago.I had never made a “creamed” vegetable soup before then. I was surprised that there was no actual cream or milk in the soup. I have made this soup many, many times since then. You can halve the recipe or double it depending on how much you want.
I have made it with canned chicken broth, homemade chicken stock and even with plain vegetable stock. The batch that I used for these pictures was all vegetable. The only problem with using other vegetables in your stock, though, is the added flavor and color of those vegetables. The onion and carrots gave the soup a little orange/brown color that would not have been there if I’d used chicken broth.
Honesty check: This soup makes me want to sit up and say howdy…it’s that good. However, my teenagers took one look at its color and consistency, said a few choice things about bodily fluids and opted to eat anything but the soup the night I made it. If your kids are not die hard asparagus fans or are not just plain too young to know better, you may not have success serving this to your family. Still, this is a wonderful soup. I certainly don’t mind eating it all by myself!!
- ½ cup butter
- 4 medium onions, chopped
- 6½ cups chicken broth
- 3 pounds fresh asparagus, coarsely chopped
- Melt butter in heavy, large pot over medium high heat.
- Add onions; saute until tender, about 10 minutes.
- Add 6 cups broth and chopped asparagus.
- Bring to a boil. Reduce heat; cook until tender (about 10 minutes).
- Cool slightly.
- Working in batches, puree soup in blender.
- Return soup to pot.
- (You can also use an immersion blender instead)
- Thin with the last ½ cup broth if desired.
- Season with salt and pepper.
- Option: serve with a dollop of sour cream.
This post was originally aired in May 2009. As part of my ongoing effort to add photos to old blank posts, I am republishing one every Friday so you won’t miss them!