Asparagus Brie Soup

Photo: psfreeman

This rich soup is wonderful when fresh asparagus is in season. From Melissa Petrek-Myer: Austin, Texas. Recipe published in Quick Cooking May/June 2000.

Yield: 4 servings
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  • 1/2 pound(s) fresh asparagus, cut into 2-inch pieces
  • 1/2 cup(s) butter, cubed
  • 1/4 cup(s) all-purpose flour
  • 3 cup(s) chicken or vegetable broth
  • 1 cup(s) heavy whipping cream
  • 1/2 cup(s) white wine
  • 4 to 6 ounce(s) Brie, rind removed


  1. • In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes.
  2. • In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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