Cream Of Asparagus Soup
Cooking and baking at home is something that was part of our childhood on the farm learning from our mom and grandmothers. It is something we continue to do with our own children and something we want to share for you to do with your families.
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Today we’re sharing our Cream of Asparagus Soup Recipe!
It’s the first soup we make of the season and a crowd favourite here at Murphy’s Farm, whether it be for the staff or the customers. Its such a simple recipe we’ve decided to share it with you!
6 cups vegetable stock
1 cup chopped onion
3 cloves of garlic, minced
2 tablespoons Butter
4 lbs of asparagus
3/4 teaspoon Tarragon
6.5 Tablespoons Butter
6.5 Tablespoons Flour
2.5 Teaspoons Salt
5 Cups Half And Half
1 Tablespoons Lemon Juice
6.5 Tablespoons Parmesan Cheese
- In a large pot on medium/high heat, add the onions, garlic and 2 tbsp of butter. Sauté for 10 minutes
- Add asparagus, potatoes, vegetable stock and tarragon. Cook for 20-30 minutes (until potatoes are soft)
- Add lemon juice
- While soup in simmering add 6.5 tbsp butter to a separate pot and melt until bubbly. Add flour and whisk constantly for 2 minutes. Add salt, pepper and parmesan. Slowly add cream and remove from heat once all the cream is added.
- Add the cream mixture to the asparagus mixture once the potatoes are soft. Puree using an immersion blender until smooth and creamy.