Cream of Asparagus Soup
4 cups sliced fresh asparagus (cut in half inch pieces)
2 cups water DIVIDED
5 tablespoons butter
1/4 cup very finely diced green onion or 1 teaspoon onion powder
5 tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
4 cups of milk
1 tablespoon chicken bouillon granules
Cook asparagus in one cup water until crisp tender. Drain RESERVING THE LIQUID! Sauté onion in butter until transparent. Stir in flour, salt, pepper; cook over medium heat, stirring constantly, for one minute. Gradually stir in milk, one cup water reserved liquid and bouillon granules. Cook, stirring with wire whisk, until mixture is thickened and hot. Stir in asparagus. Heat through and serve. Good topped with cheese. Serves six bowls.
I made this tonight for my boys...this is their favorite apsaragus meal! I always have to double it and I always add more apsaragus than it calls for and I always add cheese and I always get rave reviews...when it turns out. Every once in awhile you just have a "should not have made any sort of food" day. Mine STARTED that way, I messed up the soup first thing this morning but it has turned out tonight.
I can't take credit for the recipe. My mom has been making it for years out of a Country Cooking
The Pioneer Woman Cooks site inspired me to share this recipe with you and to include a photo, enjoy!