This simple cream of asparagus soup is an excellent way to use fresh asparagus. The soup is made with a basic white sauce, milk, and asparagus. For a richer sauce, use part half-and-half or light cream in the dish. The asparagus cooking liquid adds extra flavor to the dish.
Top each serving of the soup with small cooked asparagus tips or top it with finely diced ham or crumbled bacon.
- Make the white sauce: Melt butter in a saucepan over low heat.
- Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Cook, stirring constantly, for 1 to 2 minutes.
- Gradually add milk; cook, stirring constantly until mixture thickens and begins to bubble. Set aside.
- Wash asparagus, trim woody ends, and cut the spears into 1/2-inch pieces.
- Cook the asparagus in a small amount of boiling water until tender, for about 5 minutes.
- Drain, reserving the cooking liquid. Set aside a few of the asparagus tips for garnish, if desired.
- Mash or blend remaining asparagus; set aside.
- Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus.
- Heat thoroughly; season to taste with salt and pepper.
- Top with the reserved asparagus tips and serve.