Cream of Asparagus Soup


James went to Costco while I was in Edmonton and somehow managed to purchase a CRAP LOAD of veggies.. I'm talking 4 kilos of asparagus people and 20 limes... Why ? Because it was so cheap of course.. HA! I decided to use up some of the asparagus in a cream of asparagus soup and it turned out AWESOME! I found the recipe on and changed a few of the ingredients as you can see below. Asparagus is in season right now so this would be a great way to use some fresh produce that is available. 
  • 1/4 cup margarine
  • 1 onion, chopped
  • 3 stalks celery, chopped (I didn't have any celery so I used two small zucchini)
  • 3 tablespoons all-purpose flour
  • 4 cups water
  • 1 (10.5 ounce) can condensed chicken broth (I used cream of asparagus soup which I had on hand)
  • 4 tablespoons chicken bouillon powder
  • 1 potato, peeled and diced
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 3/4 cup half-and-half (we didn't even use this.. It was creamy enough)
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper
  1. Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. 
  2. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
  3. Puree soup in a food processor or blender in batches. Return to pot.
  4. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
Such pretty colors :)
Simmering before soya sauce & salt/pepper added
If you do not have a food processor emulsion hand blenders work great or even just a normal blender.


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