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Creamy Asparagus Soup

Creamy Asparagus Soup
This is my version of a recipe I tasted while on vacation. When we got home, I tinkered around with ingredients until I came up with a winning combination. —Lisa Hagdohl, Walbridge, Ohio
8-10 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1 medium potato, peeled and diced
  • 1 medium onion, chopped
  • 5 green onions, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (49-1/2 ounces) chicken broth
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup half-and-half cream
  • 1 cup (8 ounces) sour cream
  • 2 Wright® Brand Bacon strips, cooked and crumbled
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  • Additional sour cream
  • Asparagus tips, optional

Directions

  • In a Dutch oven or soup kettle, saute potato, onions, carrot and
  • celery in butter until onions and celery are tender. Stir in flour,
  • salt and pepper until blended. gradually add broth. bring to a boil;
  • cook and stir for 2 minutes.
  • Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or
  • until vegetables are tender. Cool to lukewarm.
© Taste of Home 2013

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Creamy Asparagus Soup (continued)

Directions (continued)

  • In a blender, puree vegetable mixture in small batches until smooth.
  • Pour into a large bowl; stir in cream and sour cream until smooth.
  • Serve warm, or cover and refrigerate for at least 2 hours and served
  • chilled. Garnish with bacon, sour cream and asparagus tips if
  • desired.
Nutrition Facts: 1 serving (1 cup) equals 163 calories, 11 g fat (7 g saturated fat), 34 mg cholesterol, 886 mg sodium, 12 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013