Put that fresh spring asparagus to good use in this delicious, creamy soup. Cream of Asparagus Soup Recipe is an easy soup to make and is great as a first course for dinner parties. Of course, I have it as my full meal as it is that good.
Cream soups are actually very simple. The hardest part that most people mess up is the cream base. Creating a roux (butter/flour mixture) is not that difficult, but there are a couple things to remember:
- Be sure to cook the butter/flour (roux) mixture a minimum of one minute or the flour will be clumpy and gummy
- Cooking the roux longer will change the flavors and make the dish more ‘nutty’. I prefer a light in color roux for this soup. Other dishes may require a darker colored roux to try to get more intense flavors
- Don’t just dump the cream mixture directly into the soup or it will be lumpy. Yuk. Instead, follow the instructions and add some of the asparagus stock slowly to the cream mixture to prevent lumps and allow you to have a delicious, lump free soup.
That’s it. Really, it is simple if you remember those few things. Enjoy!