Asparagus Soup
I created this soup and it is so easy, healthy and good!
1 can of Asparagus bits(do not drain)
1 can of Butter Beans (drain and rinse)
Put in a blender and blend well.
Just heat and eat!
Add any spices you like I just like it with S&P and sometimes Mrs Dash.
Enjoy!
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Creamy Asparagus Soup
Creamy Asparagus Soup from Tasty Kitchen
Ingredients
•2 pounds Fresh Asparagus, Tough Ends Removed, And Cut Into 1-inch Spears
•1 whole Yellow Onion, Chopped
•1 cup Chicken Broth
•2 Tablespoons Unsalted Butter
•4 Tablespoons All-purpose Flour
•2 teaspoons Salt
•⅛ teaspoons Ground Black Pepper
•2-½ cups Chicken Broth
•1 cup Heavy Cream
•1 cup Plain Or Greek Yogurt (I Used Greek)
•½ Tablespoons Lemon Juice
Preparation Instructions
Place asparagus and onion in a medium pot with 1 cup broth. Bring the broth to a boil, reduce heat to medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes. Then remove from heat and (carefully) place mixture in an electric blender and puree until smooth. You might want to let it cool a bit before doing this.
In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for 1-2 minutes. Do not allow the flour to burn.
Stir in remaining 2 1/2 cups broth and increase the heat. Continue stirring until the mixture comes to a boil. Add the vegetable puree and cream into the pot. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls.
Enjoy! Sharon
Ingredients
•2 pounds Fresh Asparagus, Tough Ends Removed, And Cut Into 1-inch Spears
•1 whole Yellow Onion, Chopped
•1 cup Chicken Broth
•2 Tablespoons Unsalted Butter
•4 Tablespoons All-purpose Flour
•2 teaspoons Salt
•⅛ teaspoons Ground Black Pepper
•2-½ cups Chicken Broth
•1 cup Heavy Cream
•1 cup Plain Or Greek Yogurt (I Used Greek)
•½ Tablespoons Lemon Juice
Preparation Instructions
Place asparagus and onion in a medium pot with 1 cup broth. Bring the broth to a boil, reduce heat to medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes. Then remove from heat and (carefully) place mixture in an electric blender and puree until smooth. You might want to let it cool a bit before doing this.
In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for 1-2 minutes. Do not allow the flour to burn.
Stir in remaining 2 1/2 cups broth and increase the heat. Continue stirring until the mixture comes to a boil. Add the vegetable puree and cream into the pot. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls.
Enjoy! Sharon
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