Quick and Hearty Asparagus Soup recipe
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Ingredients
- 1 pound fresh asparagus, trimmed 1 tablespoon butter ½ cup butter 1 onion, chopped 2 cloves garlic, minced 3 tablespoons all-purpose flour 1 (10.75 ounce) can cream of chicken soup 6 cups milk ½ teaspoon hot pepper sauce 2 tablespoons salt 1 tablespoon ground black pepper ¼ teaspoon liquid smoke flavoring
Nutrition Info
- 362.8 caloriescarbohydrate: 23.6 gcholesterol: 69.3 mgfat: 25.4 gfiber: 2.1 gprotein: 11.9 gsaturatedFat: 14.9 gservingSize: -sodium: 3056 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Quick and Hearty Asparagus Soup
Directions
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Cut the asparagus spears into bite-size pieces, set the tips aside. Divide the spear pieces into two separate microwave-safe containers. Place 1/2 tablespoon butter in each bowl. Loosely cover both containers and place in the microwave oven, cook on High until the asparagus is completely soft, 15 to 20 minutes.
While the asparagus steams, melt 1/2 cup butter in a large saucepan over medium-high heat, cook the onion and garlic in the butter until soft, about 5 minutes. Sprinkle in the flour and stir briskly for 1 minute. Add the chicken soup, milk, hot pepper sauce, salt, pepper, liquid smoke, and the steamed asparagus stalks, cook until heated through, 7 to 10 minutes.
Pour about 3/4 of the soup into a blender in batches, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot. Add the remaining 1/4 of the soup into the pureed soup, stir in the asparagus spears. Cook until thoroughly reheated, about 5 minutes.