One of my favorite things about springtime is the fresh foods that we have again after a long winter. Asparagus is one of the first foods from our garden that we harvest, or that you can find at a roadside stand, and the first thing I always think of when I hear asparagus is that hot, yummy, soft and creamy asparagus soup my mom always made!
I always thought that all cream of asparagus soup recipes were the same. While many are similar, for me, there is nothing like this simple Mennonite Community Cookbook recipe. I thrive on simplicity!
I totally understand that getting your kids to eat asparagus soup can be difficult, so I wanted to show you how we help our kids to try new things. We let them smother their soup with these oyster crackers and have fun dunking a piece of bread in it!
Which by the way, if you need some good homemade bread recipes, the Mennonite Community Book is also the way to go!
Another tip I have learned, is don’t make it very often if its something they don’t absolutely love. Making this cream of asparagus soup just 2-3 times each spring is probably enough when your kids are little. As they get older, they’ll learn to love it!
- 2 bunches of asparagus
- 1 small onion
- 3 tablespoons butter
- 3 tablespoons flour
- 1 quart milk
- salt and pepper
- Melt the butter in a saucepan.
- Wisk in the flour and then milk to make a cream sauce. (This takes time, just be patient.)
- Cook chopped asparagus for 20 minutes in salt water. (Reserve asparagus tips for garnish.)
- Saute minced onion in 1 Tablespoon of oil or butter. Then add cooked asparagus.
- Add asparagus to the cream sauce.
- Bring to a boil.
- Garnish with reserved asparagus tips.
Other Favorite Springtime Recipes
→ Rhubarb Crunch
→ Homemade Yogurt with fresh strawberries
→ 35 Simple and Unique Ways to Use Your Strawberries