Makes: 6 servings
2 boxes (8 ounces each) frozen asparagus spears, thawed, Birds Eye®
2 cans (14 ounces each) low-sodium chicken broth, Swanson®
1 can (10.5-ounce) white sauce, Aunt Penny’s®
3/4 cup cream
Salt and pepper
Trim tips off of thawed asparagus spears and reserve. Chop asparagus stalks and place in medium saucepan. Add chicken broth and bring to a boil over medium-high heat. Reduce heat to simmer for 8 minutes.
Transfer asparagus and broth to a blender or food processor and puree until smooth, working in batches if necessary. Set mesh strainer over saucepan and pour asparagus puree into it. Add white sauce and whisk until smooth.
Bring to a simmer over medium heat. Reduce heat to low; whisk in cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper. Serve immediately.