Cream of Asparagus Soup

Cream of Asparagus Soup
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ teaspoon salt
  • 1 bay leaf
  • 2 cups fat-free, less-sodium chicken broth
  • ¼ teaspoon grated lemon rind
  • 1 garlic clove, crushed
  • 2 cups fat-free, less-sodium chicken broth
  • 2 teaspoons butter
  • + 15 more ingredients
    • ¼ teaspoon grated lemon rind
    • 1 tablespoon all-purpose flour
    • ¾ teaspoon fresh thyme, divided
    • 1 garlic clove, crushed
    • 2 cups 1% low-fat milk
    • Dash of ground nutmeg
    • ¾ teaspoon fresh thyme, divided
    • 3 cups (1/2-inch) sliced asparagus (about 1 pound)
    • 1 tablespoon all-purpose flour
    • 1 bay leaf
    • Dash of ground nutmeg
    • 3 cups (1/2-inch) sliced asparagus (about 1 pound)
    • 2 cups 1% low-fat milk
    • 2 teaspoons butter
    • ¾ teaspoon salt

Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth. Place flour in pan. Gradually add the milk, stirr...

View full recipe at My Recipes

Comments

Variations on Cream of Asparagus Soup

  • Cream Of Asparagus Soup
    • 1 quart chicken stock
    • 1/4 teaspoon pepper
    • 2 cups milk
    • 1/4 cup butter or margarine
    • 1/2 teaspoon salt
    • 1/4 cup all-purpose flour


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