Cream of Asparagus Soup
I love asparagus, I love cream soups, and I love veggie soups. So I combined all those into a Cream of Asparagus soup. Thicken with some mashed potato flakes, but less is more in this case, unless you want it to taste like “fake” mashed potato soup.
Ingredients:
1 onion, diced
2 bunches asparagus, chopped
3 carrots, chopped thin
4 cups chicken stock
4 T butter
4 T flour
4 cups skim milk
3/4 cup potato flakes
Salt and pepper
Directions:
In a soup pot, saute onion until translucent, about 6 minutes, then add asparagus and carrots. Cook for 4 minutes. Add chicken stock and bring to a boil. Boil until vegetables are fork tender.
While the vegetables are cooking, melt the butter in a medium pot. Whisk in the flour and cook for 3 minutes. Whisk in the milk and cook until slightly thickened, about 10 minutes. Be sure to whisk frequently to prevent the milk burning. Add the milk to the vegetable mixture.
Blend the soup with a hand blender or in a blender until smooth. Cook for 5 minutes. Add the potatoes flakes (a little at a time) and whisk. When it is the desired thickness, cook for an additional 8 minutes. Season with salt and pepper.
