Creamy Asparagus Soup Recipe
Ingredients
3 1/2 cups (875 ml) chicken broth
3 tablespoons (45 ml) all-purpose flour
3 tablespoons (45 ml) butter, at room temperature
2 egg yolks
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) pepper
1 package (10 ounces or 284 g) frozen cut asparagus, thawed
1 cup (250 ml) light cream
Directions
Assemble Blender.
Put 1 1/2 cups (375 ml) chicken broth and remaining ingredients except cream into blender container.
Cover and process at GRATE until smooth.
Pour into a 3-quart (3 liter) saucepan and add remaining broth.
Heat slowly over medium heat, stirring constantly; add cream
Put 1 1/2 cups (375 ml) chicken broth and remaining ingredients except cream into blender container.
Cover and process at GRATE until smooth.
Pour into a 3-quart (3 liter) saucepan and add remaining broth.
Heat slowly over medium heat, stirring constantly; add cream
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