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Asparagus SoupBy Chatelaine
A fresh green soup to serve for lunch dinner, or as an appetizer.
- 3 cups sliced asparagus
- 2 cups chicken broth
- 1 crushed garlic clove
- 1 tsp fresh thyme
- 1 bay leaf
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 2 cups milk
- 1/8 tsp nutmeg
- BOIL asparagus with chicken broth, garlic, thyme and the bay leaf in a large saucepan. Reduce heat and simmer, covered, 10 min. Discard bay leaf. Purée in a blender.
- MELT butter in same saucepan over medium. Whisk in flour, then milk. Add puréed asparagus and nutmeg. Bring to a boil, then simmer for 2 min.
FILED UNDER: Quick Weeknight Dinners soups stovetop vegetables