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Cress Asparagus Soup

Asparagus Cress Soup
Cook time: 
Total time: 
Serves: 6
  • ¾ cup chopped green onions
  • ¼ cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups chicken broth
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • ½ bunch watercress, stems removed (about 1 cup, lightly packed)
  • 1-1/2 cups half-and-half cream
  • ¾ teaspoon salt
  • ¼ teaspoon white pepper
  • ⅛ teaspoon cayenne pepper
  • Sour cream
  1. In a large saucepan, saute onion in butter 3-4 minutes or until soft. Stir in flour to form a smooth paste. Cook for 2 minutes. Gradually stir in broth and bring to a boil. Add asparagus and watercress; cover and simmer 5-7 minutes or until vegetables are tender. Cool.
  2. In a blender, process soup in batches until smooth. Return all to pan; stir in cream. Heat on low until cooked through (do not boil). Season with the salt, white pepper and cayenne. Serve with a dollop of sour cream.


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