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We have been blessed to receive a BUNCH of asparagus this weekend. So, when God gives you asparagus, you gotta make something with asparagus!
Hubby likes creamy asparagus soup, and I found a recipe that would work, one of the few that didn’t have potatoes in it (since I can’t eat potatoes).
This is the recipe I started with:
but I was missing a key ingredient (chicken broth), needed to use up some green onions, and doubled the batch, so THIS is the recipe I created as I went!
Creamy Asparagus Soup (modified)
Ingredients:
- 5 tablespoons butter
- 6 or 7 green onions, sliced and diced
- 2 packets Creamy Chicken Soup mix (powder – Herbalife)
- about 5 cups hot water
- 2.5 pounds asparagus, trimmed, chopped (the finer you chop it, the faster it cooks)
- 4 tablespoons fresh dried parsley (hanging in my kitchen)
- 2 cups heavy cream
- salt and pepper
- fresh chopped parsley for garnish, optional
Preparation:
In a large saucepan, cook onions in butter over medium-low heat until tender. Add soup packets and mix until well incorporated (don’t let it burn, keep stirring and be ready with the hot water!). Add hot water, chopped asparagus, and parsley. Bring to a boil, stirring constantly. Reduce heat to low, cover, and simmer for about 15 minutes, or until asparagus is tender.
Carefully, working with about 1 to 2 cups at a time, blend or process until smooth; return to the saucepan and add cream. Heat through. Add a dash of pepper and 1/2 to 1 teaspoon salt, or to taste. Garnish with fresh chopped parsley, if desired.
Serves my family with maybe a couple bowls left over! LOL!
