You don't want to add the cream until you have finished cooking everything else, lest it separate. Pull the asparagus mixture off the burner, and let it cool before introducing the cream. If you cool it to room temperature, you can just add the cream directly to the pot. If you plan on serving right away, add a little of the warmish soup mixture to the cream to temper it, then after mixing, you can add the cream to the pot. (Reheating the soup with the cream is not a problem.)
Add a thickening agent such as flour. Stir it in in small amounts, being careful not to get lumps. Sifting it in is best. Simmer the soup for fifteen minutes afterward. Watch it carefully -- if you get it too thick, add a SMALL amount of water -- so that it doesn't scorch.
Another way would be to add a couple of tablespoons of 10-minute rice and simmer until done, stirring occasionally.
Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.
You can thicken pea soup with starches. Corn or potato starch would be recommended as they won't affect the taste as much as say flour. Just follow usage amounts on the box, bag or carton.
add butter
Roux sauce helps thicken anything that it is added to. Watery mushroom soup isn't as appealing as it would be a thick, hearty soup.
what is thin watery soup
Chia seeds can be used to thicken soup.
Soup is not watery. Sauce is very watery.
One can learn how to make asparagus soup from cook books, recipe sites, or from recipe shows. Recipe sites is the best option for someone who wants to learn asparagus soup recipes at their own pace.
Can Cream of asparagus soup be frozen?
asparagus. artichoke.
watery bean soup
eggs hamburger meat
You can mix a couple of tablespoons of flour in cold water and stir until you see no more lumps. Add it to the cooking soup. You can so use dry potato flakes to thicken soup.
How much roux is needed to thicken potato soup in a dutch oven depends on how much soup you are making. The general rule is 3 ounces of roux for 1 quart of soup.
An asparagus soup is 'une soupe aux asperges' in French. A specially smooth recipe would be called 'un velouté d'asperges'.