Creamy Asparagus Soup with Lobster

Coastal Living
Makes 4 to 6 servings


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1/2 cup chopped sweet onion
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
3 pounds fresh asparagus, cut into pieces
1 cup peeled and chopped potato
1 cup milk
1/2 cup whipping cream
1/2 teaspoon salt
3 cups (about 10 ounces) cooked and chopped lobster
Toasted sliced almonds


Cook onion in butter in a Dutch oven over medium heat 5 minutes or until onion is tender.

Stir in flour; gradually add chicken broth, stirring constantly. Add asparagus and potato, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Let cool slightly.

Puree asparagus mixture in a blender or food processor in batches until smooth, scraping down sides, if necessary. Add milk, whipping cream, and salt, stirring well. Cook over medium heat just until thoroughly heated.

Ladle soup into individual serving bowls. Top evenly with chopped lobster, and sprinkle with toasted almonds.

Note: Substitute cooked crab or shrimp for the lobster, if desired.

Created date

January 2006