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Cream of Asparagus Soup

From Lynne Wilson


1 Tbsp. butter or margarine
⅓ cup scallions, scallions
½ cup celery, chopped
2 cups Chicken Broth
2 cups water
1 cup medium potato, diced (½ inch pieces)
4 - 4½ cups asparagus, ½ inch pieces asparagus
½ tsp. salt
⅛ tsp. pepper (preferably white)
1 cup light cream (less to taste)


Melt the butter in a 3 or 4-quart sauce pot over medium-low heat. Add the scallions and celery and saute for 3 to 4 minutes. Add the broth, water, potato, asparagus, salt, and pepper. Bring to a boil, lower the heat and simmer, covered, for 15 to 20 minutes or until the potato and asparagus are very tender. Puree in small batches in a blender or food processor. Return to the pan and stir in the cream. Correct the seasoning and heat gently before serving.