Beth Ellyn’s Easy Cream of Asparagus Soup


The asapargii were too beautiful to pass up trolling through the grocery store, so I decided to whip up some creme d’asperges. It’s a 1960s-flavored recipe because I cheated and used a can of cream of chicken soup. Oh, so Donna Reed.

Here is my recipe. It took 55 minutes from kitchen to table.

2 pounds fresh asparagus

1 large onion, chopped

3 cloves garlic, chopped

Olive oil

1 can chicken broth (of course, you can make your own)

1 can cream of chicken soup

1soup can filled with 2 percent milk or heavy cream

Black pepper and ancho chili powder to taste

1/4 teaspoon fresh lemon juice

Cut off the woody tips from the asparagii. Then cut the the stalks lengthwise in half. Then cut these into 1/2 inch pieces.

Steam the asparagus chunks for five minutes.

Chop the onions and the garlic. Saute them in olive oil until the onion is translucent.Then add the asparagus chunks. Cook, stirring constantly, five minutes.

Put the chicken broth and the cream of chicken soup in a 4-quart saucepan. Fill one of the cans with milk and add to the mixture. Add the asparagus and onion saute. Spice to taste. Simmer, covered, until the chunks are tender. This typically takes about 20 minutes.

Puree the soup in a food processor. Return the soup to the pan. Bring to a boil. Add the lemon juice and serve.


((hugs)) BETH Ellyn


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CEO BETH Ellyn Rosenthal

CEO BETH Ellyn Rosenthal


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