Recipe from Dining In
CREAMY ASPARAGUS SOUP
- ½ cup (1 stick) margarine (use soy free, if needed)
- 2 medium onions, diced
- 2 16-oz (450-g) bags frozen chopped asparagus
- ¾ cup flour
- 2 tsp salt
- dash pepper
- 6 cups water
- 2 Tbsp chicken soup mix
- Melt margarine in a large pot.
Add onions and asparagus, and sauté until soft. Add flour, salt, and pepper; mix well. Add water and soup mix and bring to a boil.
Cook 30–45 minutes. Blend with an immersion blender until mostly blended with some asparagus pieces still left whole.
(Originally featured in FamilyTable, Issue 654)