Ingredients40 m servings 363 cals
- Cut the asparagus spears into bite-size pieces; set the tips aside. Divide the spear pieces into two separate microwave-safe containers. Place 1/2 tablespoon butter in each bowl. Loosely cover both containers and place in the microwave oven; cook on High until the asparagus is completely soft, 15 to 20 minutes.
- While the asparagus steams, melt 1/2 cup butter in a large saucepan over medium-high heat; cook the onion and garlic in the butter until soft, about 5 minutes. Sprinkle in the flour and stir briskly for 1 minute. Add the chicken soup, milk, hot pepper sauce, salt, pepper, liquid smoke, and the steamed asparagus stalks; cook until heated through, 7 to 10 minutes.
- Pour about 3/4 of the soup into a blender in batches, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot. Add the remaining 1/4 of the soup into the pureed soup; stir in the asparagus spears. Cook until thoroughly reheated, about 5 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 363 calories; 25.4 g fat; 23.6 g carbohydrates; 11.9 g protein; 69 mg cholesterol; 3056 mg sodium. Full nutrition
ReviewsRead all reviews 4
I have to complain. I hope the 2T. salt is a typo. This is WAAAY too salty! I just ruined a whole batch, and having diluted it twice, it is still too salty. I don't think the liquid smoke helps,...
I never add ANY salt until it's finished cooking and I've tasted it ... To the person who added that much salt was just silly for not thinking twice beforehand ... Liquid smoke is optional but w...
Thicker than I thought it would be. I would like it better with some Chicken or Turkey included. Using the blender is a must!