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Cream of Asparagus Soup

Cream of Asparagus Soup

  • Makes: 6 cups (1.5 L)  
  • Preparation Time: 10 minutes 
  • Cooking Time: 10 minutes 

Ingredients

2 tbsp30 mL canola oil

1/2 large sweet onion, chopped

2 cloves garlic, minced

1 lb500 g asparagus, woody ends discarded, cut in 2" (5 cm) pieces

1 1/2 cups375 mL vegetable or chicken broth

1/3 cup75 mL finely chopped fresh basil

1/3 cup75 mL finely chopped fresh parsley

1 tbsp15 mL cornstarch

1 can354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

salt and pepper to taste

asparagus tips, finely chopped fresh parsley, basil and Parmesan shavings for garnish, if desired

Directions

  1 Heat oil in large saucepan over medium heat. Add onion, garlic and asparagus. Cook for 5 minutes without letting vegetables brown, stirring occasionally. Add broth and continue cooking until asparagus is tender, about 5 minutes.

  2 Add basil and parsley, increase heat to high and bring soup to a boil. Place cornstarch in bowl. Slowly add evaporated milk, stirring to remove any lumps. Gradually stir into soup and continue to cook until slightly thickened, 1-2 minutes. Remove from heat.

  3 Carefully puree soup in blender in several batches. Return to saucepan and season with salt and pepper. Garnish as desired.

Tip(s)

Soup can be served hot or chilled.


Variation: Substitute broccoli chopped in 1/2” (2.5 cm) pieces for the asparagus.


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