Thursday, March 11, 2010

Cream of Asparagus and Mint

What's creamy, light, and refreshing? Asparagus soup with a touch of mint! This simple and delicious soup is very easy to make and will take almost no time.

Cream of Asparagus and Mint


1 14 oz can chicken broth
2 tbs butter
1 tbs flour
1 1/2 lb asparagus chopped in 1” pieces
6 tbs milk
6 mint leaves chopped
2 tbs heavy cream
Salt and white pepper to taste

In a medium sauce pan melt the butter at medium heat and sauté the asparagus for about 5 minutes. Add the flour and stir. Slowly add the chicken broth and stir vigorously to avoid lumps. Let it simmer for about 10 minutes stirring occasionally to avoid scorching; the soup will thicken then add the milk and the mint leaves.

Remove the soup and blend it. Strain it and add heavy cream. Season to taste and serve immediately.

No comments: