Creamy Asparagus Soup

Creamy Asparagus Soup


  • 2 cups potatoes, peeled and diced
  • 1/2 pound fresh asparagus, cut into 1/4-inch pieces
  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 4 cups water
  • 2 tablespoons butter
  • 1/2 cup whole-wheat (whole-meal) flour
  • 1 1/2 cups fat-free milk
  • Lemon zest, to taste
  • Cracked black pepper, to taste



  • In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil.
  • Reduce heat, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter.
  • In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot, stirring constantly.
  • Increase the heat to medium high and continue to stir until the soup thickens, about 5 minutes.
  • Remove from heat.
  • Season with lemon zest and cracked black pepper to taste. Serve in warmed bowls.

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