Cream of Asparagus Soup
This is one of my go-to recipes. I make it in the Deluxe Cooking Blender and and freeze single size servings in our Freezer Bowls for fast and easy lunches.
Servings: 4
Equipment
- Deluxe Cooking Blender
Ingredients
Roux
- 3 tbsp Butter
- 2 tbsp Flour
Cooking Blender Cooking Cycle
- Roux
- 1-1/2 cup Asparagus Cleaned
- 2 cups Cold water
- 1/2 tsp Lemon Pepper Rub Pampered Chef
- 1/2 cup Heavy cream or half and half
- 2 Cloves Garlic Peeled
Add In
- 2 oz Gouda cheese cut into small chunks.
Optional for Garnish
- Salt & Pepper to taste
- Sour Cream
- Crab Meat Cooked
Instructions
- Measure out all ingredients
- In a saucepan, melt the butter. Add the flour and cook until the flour starts to brown slightly, whisking the whole time.
- Add the roux to the blender
- Add the rest of the ingredients EXCEPT the cheese and optional items
- Set the blender to soup and start
- When the blender is done cooking (beeps) add the cheese and blend until smooth and well mixed.
- Serve with salt and pepper to taste, a dallop of our cream and about 1/4 c of cooked crab meat to garnish.
Notes
This is adapted for the cooking blender from The Lazy Gastronome Cream of Asparagus stove top recipe: https://lazygastronome.com/cream-asparagus-soup/