Recipe: Cream of Asparagus Soup
Serve this cream of asparagus soup hot and garnished with cooked asparagus spears.
Print
Email
Number of Servings: 35 servings
Ingredients
- 6 pounds 5 ounces fresh Michigan asparagus ( washed trimmed and cut into 1-inch pieces)
- 11 1/2 gallons milk
- 11 ounces finely chopped onions
- 1 pound margarine
- 9 ounces all-purpose flour
- 3 tablespoons chicken bouillon
Instructions
In steam-jacketed kettle or large stockpot at medium heat, cook onions in margarine until soft, but not browned, stirring occasionally.
Stir in flour, salt and bouillon. Continue cooking, stirring constantly, about 2 minutes longer.
Add liquid ingredients and asparagus, stirring until smooth. Cook, stirring constantly, until mixture begins to boil. Continue cooking and stirring 3 minutes longer.
Serve hot and garnished with cooked asparagus spears, if desired.
Recipe provided courtesy of the Michigan Asparagus Advisory Board.