Cream of Asparagus Soup

with Keith Dunlop

Transcript: Cream of Asparagus Soup

Hi, I am Keith Dunlop for About.com Food. On the menu today, I have cream of asparagus soup. This soup is delicious and incredibly easy to make, and is perfect for a dinner party, a light dinner, or a healthy lunch.

Cream of Asparagus Soup Ingredients

To make this soup, you'll need:

• 1 pound fresh asparagus
• 2 cups low-sodium chicken stock
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 medium-sized onions
• 2 cloves chopped garlic
• 4 cups scalded milk
• 1 teaspoon salt
• dash of tamari sauce
• fresh ground pepper to taste

Prepare the Asparagus

Start off by washing and breaking off the tough bottoms of your asparagus. The asparagus will actually tell you where to break it off if you just hold it like this and bend it until it snaps.

Next, break off the very tops of the asparagus and set them aside. If you are using thick asparagus spears - that is, more than a half inch in diameter - cut the tips in half lengthwise and set aside.

Make a Roux for the Soup

Now you can start cooking. Chop your stalks, and in a medium to large saucepan, cook these with your onions and garlic over medium heat.

After approximately 8 minutes, add your flour and a little salt and continue to cook for another 6 minutes over really low heat.

What you are doing now with the flour is making what is known as a roux, which will eventually make the soup thicker. Add your stock, and keep cooking another 8 minutes, stirring frequently until it is thick.

Blend the Soup and Milk

At this point, it is time to crank up the blender. Combine some of your soup to about a cup of milk and puree it until it is smooth.

Pour it into a fresh saucepan, and repeat until you have pureed all the soup/asparagus mix with all your milk. Return your soup to the stovetop and heat it on very low heat. Try not to boil it.

Steam the Asparagus

While your soup is heating you can lightly steam your asparagus tips. It is best to err on the uncooked side, because they will cook when you add them to the soup.

In the meantime, add your spices – the dill, pepper, and some tamari – and stir occasionally. When they are done steaming, add your tips right into the soup and turn off your heat.

Serve the Cream of Asparagus Soup

Creamy vegetable soups like this always benefit from a nice topping. I personally like to top this soup with some chopped chives, croutons, or pine nuts.

Thanks for watching. To learn more, visit us on the Web at About.com.

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