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Cream of Asparagus and Cheese

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  • Prep 5 min
  • Total 25 min
  • Ingredients 9
  • Servings 2
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Soups and creams are always welcome during the winter because they comfort us and warm our bones. Besides, they're so easy to prepare. For example, I usually prepare soup when it rains or if it's cold and I like serving it with toast or croutons.
by Jeannette Quiñones Cantore
Updated Sep 14, 2015
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Ingredients

  • 1 lb of fresh asparagus
  • 1 tablespoon of butter, without salt
  • 1 medium onion, chopped
  • 1 lb of chicken or vegetable broth
  • 1/2 cup of evaporated milk (optional)
  • Juice from 1 lemon
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/4 cup of parmesan cheese

Directions

  • 1
    Cut and get rid of the tips of the asparagus, cut the rest into pieces.
  • 2
    Melt the butter in a pot over medium heat and add the onions.
  • 3
    Cook for 2 minutes and stir occasionally. Sauté the asparagus and cook for 3-4 minutes.
  • 4
    Add the chicken broth and cook without lid for about 10 minutes or until the asparagus is tender.
  • 5
    Remove from the heat and transfer the mixture to a blender. Blend until you achieve a creamy and soft consistency. Add the evaporated milk, lemon juice and salt then mix well.
  • 6
    Serve in deep bowl and sprinkle with freshly ground pepper and parmesan cheese.

Expert Tips

  • tip 1
    If you like your soup to be very thick, you can add one chopped potato to the asparagus and onion mixture. You can also use 1/2 tablespoon of cornstarch to thicken it.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Soups and creams are always welcome during the winter because they comfort us and warm our bones. Besides, they're so easy to prepare. For example, I usually prepare soup when it rains or if it's cold and I like serving it with toast or croutons.
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