UTH

Creamy Asparagus Soup Recipe

Asparagus Soup

Creamy Asparagus Soup

Ingredients:

1 – pound fresh asparagus, trimmed and cut into 1 inch pieces

1/2 – cup diced onion

1 – can (14.5oz) chicken broth

2 – tablespoons butter

2 – tablespoons all-purpose flour

1 – teaspoon salt

1 – teaspoon ground black pepper

1 – cup milk

1/2 – cup plain greek yogurt

fresh parsley or asparagus tips for garnish

Instructions:

Combine asparagus, onion, and 1/2 cup chicken broth in a large saucepan. Cover, and bring to a boil. Once it reaches a boil, reduce heat, and simmer uncovered until asparagus is tender (about 12 minutes). Carefully add the mixture to a blender, and puree. Set aside.

In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper. Cook, stirring constantly, for 2 minutes. Slowly whisk in the remaining chicken broth, and increase the heat to medium. Continue stirring constantly, and cook until it comes to a boil. Stir in the asparagus puree, and the milk.

Serve immediately with a dollop of plain greek yogurt, and a sprig of parsley or asparagus tips.

AsparagusSoupSingle

Photo Courtesy of Doug Beckers

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Contact the Center for Community Health Impact | 915-975-8518 | Veronica.Rodriguez.1@uth.tmc.edu

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