The Pioneer Woman Tasty Kitchen
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Creamy Asparagus Soup

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Level: Easy

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Description

Thick. Creamy. Tangy. Like butter on your tongue. And the asparagus flavor is apparent, obviously, but not over-powering. Really incredible.

Ingredients

  • 2 pounds Fresh Asparagus, Tough Ends Removed, And Cut Into 1-inch Spears
  • 1 whole Yellow Onion, Chopped
  • 1 cup Chicken Broth
  • 2 Tablespoons Unsalted Butter
  • 4 Tablespoons All-purpose Flour
  • 2 teaspoons Salt
  • ⅛ teaspoons Ground Black Pepper
  • 2-½ cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Plain Or Greek Yogurt (I Used Greek)
  • ½ Tablespoons Lemon Juice

Preparation

Place asparagus and onion in a medium pot with 1 cup broth. Bring the broth to a boil, reduce heat to medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes. Then remove from heat and (carefully) place mixture in an electric blender and puree until smooth. You might want to let it cool a bit before doing this.

In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for 1-2 minutes. Do not allow the flour to burn.

Stir in remaining 2 1/2 cups broth and increase the heat. Continue stirring until the mixture comes to a boil. Add the vegetable puree and cream into the pot. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls.

One Comment

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Profile photo of Haley

Haley on 12.15.2012

I went out to a restaurant the other night and had my first experience of asparagus soup and loved it! I can’t wait to make this because I’m officially obsessed with asparagus soup!

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