Asparagus Soup
Candace Church
26/12/2023
Reviews
Ingredients:
Adjust Servings
| Approx One Bundle Asparagus | |
| 1 Large Yellow or White Onion | |
| 10.5 oz can Cream of Mushroom Soup | |
| 10.5 oz Cream of Celery Soup | |
| 4oz can Sliced Mushrooms | |
| 6-12 oz Heavy Cream | |
| Tablespoons4 Black Pepper (fresh cracked) | |
| Tablespoons3 Salt | |
| Tablespoon2 Cajun Seasoning | |
| Tablespoon2 Garlic Powder | |
| 2-4 Tablespoons Hot Sauce (optional) |
Directions
1.
Cutting Asparagus and Asparagus Stock
Place the bundle of asparagus on a cutting board, clip off the bottom hard parts. Take the bottom (hard) clippings and place them into your soup pot with about 5 cups of water. Bring that to a boil. Boil for about 7 minutes or until the water starts to turn slightly green.
Remove the asparagus ends and discard, while keeping the stock water as that will be the base of your soup.
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2.
Adding Veggies
Add the onions and mushrooms at this point and continue to boil until the onions start to soften.
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3.
Add The Cream Soups
Add both the full can of Cream of Mushroom and the can of Cream of Celery.
You will need to stir and/or whisk to ensure the soup fully breaks up. Keep the temperature on medium-high to help disperse any small cream particles.
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4.
Cutting the Asparagus for the Soup
Place the asparagus stalks onto your cutting board. Cutting the asparagus is really up to you. You can cut them in large or small pieces. I tend to cut some stalks in larger pieces and some small to give the soup a little depth.
Once all the asparagus is cut, place into the soup pot. You will decrease the heat at this point to low-medium.
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5.
Adding Asparagus
Add your precut asparagus to the pot. Continue to cook on low-medium until the asparagus is al dente. Once that happens you can gradually add your heavy cream. Here you can also add your seasonings. The salt/pepper, garlic powder, hot sauce and cajun seasonings.
NOTE: You want to reduce the heat once you add your heavy cream as to not break the cream.
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6.
Cooking/Simmering Soup
Your asparagus is almost cooked at this point but you want to have all the seasonings incorporate w/ the heavy cream base. You can put the burner on simmer and let it sit, stirring frequently, for 40 minutes. You can serve after 40-45 minutes or you can continue the stirring process on very low heat until you are ready to serve.
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Notes
During the cooking stage with all ingredients, you add heavy cream to your desire and taste. If you want a creamier soup, add a little more heavy cream. If you have too much cream you can always add vegetable stock or chicken stock to the soup at any point to loosen the soup up.
As with most soups, this soup can be frozen . If you are going to freeze, ensure the soup is completely cooled down before placing in the freezer. This is to ensure the center isn't still warm allowing bacteria to form in the center.
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