Cream of Asparagus Soup II recipe
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Ingredients
- 1 pound fresh asparagus 3 ½ cups chicken broth ¼ cup margarine ¼ cup all-purpose flour ½ cup half-and-half ½ teaspoon salt ⅛ teaspoon ground black pepper
Nutrition Info
- 112.2 caloriescarbohydrate: 6.3 gcholesterol: 5.6 mgfat: 8.1 gfiber: 1.3 gprotein: 4.3 gsaturatedFat: 2.3 gservingSize: -sodium: 552.4 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Cream of Asparagus Soup II
Directions
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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!