Yield
2 quarts

How to Make It

Step 1

Snap off tough ends of asparagus. Remove scales from stalks. Chop asparagus.

Step 2

Combine asparagus and chicken stock in a large saucepan; bring to a boil. Reduce heat; cover and simmer 6 minutes or until crisp-tender. Remove from heat; set aside.

Step 3

Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

Step 4

Stir in chicken stock and asparagus. Cook over medium heat until hot. Ladle into individual soup bowls; serve warm or chilled.

Oxmoor House Homestyle Recipes

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