Petitchef

Chesapeake bay creamy asparagus soup

Main Dish
4 servings
25 min
15 min
Very Easy

Ingredients

Number of serving: 4

Preparation

  • In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended.
  • Gradually add broth. bring to a boil; cook and stir for 2 minutes. Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm.
  • In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth. Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired.

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