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Cream of Asparagus Soup - Jenny Garrett

Recipe

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Ingredients

  • 1.5 bunch of asparagus
  • 2 cups water
  • 1 cup sour cream
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp salt
  • Dash of pepper and onion powder
  • 1 chicken bouillon cube
  • .25 cup boiling water, dissolve with bouillon
  • 3 cups milk

Steps

  1. Boil asparagus and water, covered, until soft. Puree in blender. Blend in sour cream. Set aside. Melt butter in pan, add flour, salt, pepper, and onion powder. Mix well. Add bouillon with water and stir. Gradually add milk. Cook over med heat stirring constantly until thick. Cook 2 minutes. Stir in asparagus mixture. Mix well and serve.
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