Mandy's cream of asparagus Soup
Mandy's cream of asparagus Soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, mandy's cream of asparagus soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

In a heavy pot over medium heat, melt butter. Mandy's cream of asparagus Soup seriously, this is my most requested soup. mandolin.cole Norman, Oklahoma. Put that fresh spring asparagus to good use in this creamy soup!

Mandy's cream of asparagus Soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Mandy's cream of asparagus Soup is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have mandy's cream of asparagus soup using 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Mandy's cream of asparagus Soup:
  1. Make ready 32 oz vegetable stock
  2. Make ready 4 lb fresh asparagus
  3. Get 1 quart heavy cream
  4. Take 1/3 cup real butter
  5. Get 2 bunch whole scallions
  6. Prepare 1/2 cup sour cream
  7. Get 4 clove garlic
  8. Get 2 tsp onion powder
  9. Take 2 tbsp garlic powder
  10. Get 2 tbsp salt
  11. Take 1 tsp black pepper
  12. Prepare 1/4 cup Olive oil
  13. Prepare 10 small red potatoes
  14. Take 1 quart sliced baby portabellos
  15. Make ready 1/2 cup all purpose flour

Cream of Asparagus Soup: The perfect use for the woody ends of asparagus. Asparagus is one of my absolute favorite vegetables, especially in the Spring when it's at its peak. In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper.

Instructions to make Mandy's cream of asparagus Soup:
  1. clean scallions and add them to food processor with about 1/3 cup of the vegetable stock and give scallions a course cup
  2. in a large stock pot start the vegetable stock heating to a boil, chop the potatoes and add them to the stock
  3. in a large sauce pan heat butter and olive oil to medium heat
  4. add chopped scallions and crushed garlic cloves to heated butter and oil, saute until tender. about 5 minutes
  5. add flour to the pan with scallions, stir often for another 5 minutes.
  6. slowly add cream to the flour and scallions and stir constantly until it begins to thicken
  7. turn off sauce pan heat and set aside
  8. clean asparagus and chop off any woody bottom parts. steam in microwave safe bowl on high in Microwave for about 8 minutes.
  9. put asparagus in food processor and blend until fairly smooth, pour into vegetable stock
  10. pour the contents of sauce pan into stock carefully while stirring
  11. add sour cream to stock and mix well
  12. add seasoning, adjust seasoning for taste, let all simmer about 30 minutes
  13. 10 minutes before done, add mushrooms

Strain remaining asparagus stock directly into saucepan with the potatoes. Remove from heat and let cool slightly. In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry.

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