This recipe for catfish with lemon and pepper is perfect if you enjoy fish. The ideal catfish preparation is as described.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- ¼ cup margarine
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 tablespoons all-purpose flour
- 4 cups water
- 1 (10.5 ounce) can condensed chicken broth
- 4 tablespoons chicken bouillon powder
- 1 potato, peeled and diced
- 1 pound fresh asparagus, trimmed and coarsely chopped
- ¾ cup half-and-half
- 1 tablespoon soy sauce
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground white pepper
Instructions
- Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.
- Puree soup in a food processor or blender in batches. Return to pot.
- Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 2019 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent as described. I used fat free half and half and it turned out great. Thank you
I used cream of chicken soup instead of condensed soup and would leave out the flour next time.
Only substitution made was butter for the margarine. It was probably the best soup I have ever tasted! It is certainly holiday and company worthy
5 stars for the combo of veggies and the technique. I will make this every spring. I did some tweaks. Used all canned chicken broth, no water no bullion. Used butter. Reduced the flour to 1 TBSP. Omitted the half and half. Omitted the soy sauce. Between the salted butter and the salted chicken broth, the salt level was good. Used a pinch of red pepper flakes instead of black and white pepper. Added a tsp. of sugar and 1/2 tsp. apple cider vinegar. Cut off the tips and microwaved for 20 seconds then used them to float on top. Chopped up 2 slices of crispy bacon for garnish.
This was so good!
I have made many cream of asparagus soups in the past but this is my favorite. The texture even before I added the cream was just velvety. I may try it next time without it. I used chicken bouillon cubes instead of chicken soup base. I also had some extra chicken broth which I substituted for part of the water. I cut off the asparagus tips, microwaving them 3 min with 2T water and garnished the soup with them. Great recipe.
I made this a week ago and loved it. I just made a double batch for Christmas eve dinner. It’s amazing, I made NO changes
Followed the recipe to a T. It was great.
I used broccoli stock (from when I last cooked broccoli) instead of water. My family loved this soup. I will use the base for other vegetable soups. I served it with a baguette.
I cooked a large quantity of asparagus so had a lot left over. Cannot waste ANY food so I had saved the woody ends which I had broken off and cut into one Inch pieces. Cooked these in about a cup of water, saved the cooking water and ran the cooked pieces thru the Foley food mill. I then added this to my soup as I was making it. I made it as directed with one exception – I used whole milk instead of cream. Delicious!!
I did alter as I thought bland. Basic premise good.
Delicious soup. I made it exactly as the recipe stated. I double it and it was fantastic!
This soup is delicious. The only change I made was using 1/2 tsp black pepper because I did not have the other peppers. Otherwise I followed the recipe exactly. Flavor is mild and texture very smooth. Will definitely make again
Too salty!
Wonderful soup! I doubled the recipe so my husband & I could enjoy it again. Changes I made: Didn’t use flour–just added 1 can condensed cream of mushroom soup; used 8 cups of chicken broth, 3/4 cups of Pinot Grecio , plus 1 cup of water instead of the liquids listed; used coconut aminos in place of soy; added 6 garlic cloves, herbs de provence, 1/4 cup of sugar, 2 Tbsp Old Bay seasoning, some basil, & substituted 2 tsp lemon pepper instead of black pepper. Used sour cream instead of half & half (didn’t have any), left the skin on the 4 red potatoes that I used, added a 1/2 cup or so of very tiny chopped baby carrots, then topped finished soup in soup bowls with shredded Guyere cheese.
Easy and deliciious! I did not add the soy sauce.
This was very good! We were looking for a nice healthy meal that was different from our usual selections and this was perfect! It’s very low fat and low calorie but still has a great flavor and is filling. It’s full of great veggies! We both had several bowls and took some for our lunches the next day.
Double and triple the batch size…. Way to delicious to just have for one night. No soy or celery… used both chicken and beef for a protein.
Very good, I did not puree veggies, will make again!
This was truly a 5-star soup! I added two cloves of fresh garlic, about 1/2 tablespoon of Herbs de Provence, chicken broth instead of water and 2 teaspoons of chicken bouillon to amp up the chicken flavor, and substituted Paleo Flour for thickener instead of wheat flour. Blended everything with the immersion blender and then added the asparagus tips. It was wonderful!!!
Yes, like most everyone else, I also thought the amount of chicken boullion was a typo. I have made the before and this is round 2! It was SO delicious! I just mashed up my soup with a potato masher a little bit. I like having the chunks of asparagus and potato! This recipe….DIVINE!