2 package s (8-ounce each) frozen asparagus spears, thawed
4 cups low-sodium chicken stock
1 can (10.5-ounce) white sauce
3/4 cup cream
Salt and freshly ground black pepper
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Let's Make It
Trim tips off of thawed asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.