Fresh asparagus and potatoes are pureed with chicken stock in this creamy asparagus soup recipe seasoned with soy sauce.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
211 Calories
Recipe Instructions
Step 1
Puree soup in a food processor or blender in batches. Return to pot.
Step 2
Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.
Step 3
Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
Ingredients
¼ cup margarine
3 tablespoons all-purpose flour
1 onion, chopped
4 cups water
¼ teaspoon ground black pepper
1 potato, peeled and diced
¼ teaspoon ground white pepper
1 (10.5 ounce) can condensed chicken broth
3 stalks celery, chopped
1 tablespoon soy sauce
4 tablespoons chicken bouillon powder
1 pound fresh asparagus, trimmed and coarsely chopped
