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Cream of Asparagus Soup

Cream of Asparagus Soup

35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 package s (8-ounce each) frozen asparagus spears, thawed
4 cups low-sodium chicken stock
1 can (10.5-ounce) white sauce
3/4 cup cream
Salt and freshly ground black pepper
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Let's Make It
1
Trim tips off of thawed asparagus spears; set aside.
2
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
3
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
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