A friend recently shared this soup recipe with me and I wanted to pass it along. My husband and I both enjoyed its flavor even though asparagus is not one of his favorite vegetables. He is a great eater and so easy to cook for, but he turns up his nose to only two things and that would be asparagus and beets! Despite the fact, he was a good sport, tried the soup and actually liked it. I am not positive that he would request it, but I definitely would. 😉
Cream of Asparagus Soup
Sautee the following ingredients in a skillet until tender:
1 cup sliced fresh mushrooms
minced garlic
1/2 cup butter
Heat 32 ounces chicken broth in a large pan. Add one bunch of fresh asparagus which has been washed and snipped into 1 inch pieces. Cook until it's barely tender. Add sautéed mixture.
Then add the following ingredients to the soup base:
1 pint heavy cream
2 cans cream of potato soup
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. cayenne pepper
Continue to simmer, but be very careful not to burn. Milk may be added if the soup is too thick or additional potato soup if it's too thin.
Click here for a printable version.
Have a wonderful weekend!