Chesapeake bay creamy asparagus soup

Main Dish
4 servings
25 min
15 min
Very Easy


Number of serving: 4
1 medium potato, peeled and diced

1 medium onion, chopped

5 green onions, chopped

1 medium carrot, chopped

1 celery rib, chopped

1/4 cup butter, cubed

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

1 can chicken broth

1 pound fresh asparagus

1/2 cup half-and-half cream

1 cup sour cream

2 bacon strips, cooked and crumbled

Asparagus tips, optional


  • 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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