Recipe by William Anatooskin
"One of my favorite soups. I make it as soon as fresh asparagus is available."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.5 ounce) can
condensed chicken broth
chicken bouillon powder
potato, peeled and diced
fresh asparagus, trimmed and coarsely chopped
ground black pepper
ground white pepper
This is a fantastic recipe. The only reason I did not rate it 5 stars is because it needed a little tweaking. I used 2 tbsp. olive oil and 2 tbsp. butter as suggested by another reviewer. I used 2 1/2 cups of ready to use chicken broth from the box and 2 1/2 cups of water and I omitted the powder and soy sauce. The soup didn't need any salt. I added 1 garlic clove and 1 more medium-sized potato. I used very little cream but the soup doesn't need it. I may leave the cream as a garnish next time to be served at the table. It was delicious.
Followed Recipe, thought it was just ok.
Lots of changes to this but still really good base. I don't believe in the "M" word so I used butter. There must have been an omission of the garlic so I added four cloves. I used homemade chicken stock without the bouillon cubes. We don't cook with salt and that is all they tend to add to your cooking. Added the tips after the 20 min boil along with four large chopped mushrooms. In each bowl we added another teaspoon of butter and served it with homemade marjoram bread. The perfect easy dinner. Great blend of celery, garlic, onion, and asparagus. It also helped to use organic asparagus that was the best we had ever tasted. On the table was pepper and sea salt for those that needed more of either.
Absolutely delicious! I took the advice of previous reviewers and sauted the onion and celery in butter and olive oil. Also, the measurement for the bouillon couldn't be right. That would be the equivalent of 12 cubes. (Perhaps they meant 4 tsp.) I used 2 cubes and 2 packets of low-sodium bouillon, along with a 14 oz. can of broth. Came out perfect. I didn't puree all of the soup so there would be some chunks. Will make the next time and add chicken and mushrooms.
I followed a lot of the suggestions of others, but with a few changes of my own.
I used 3 cans of broth and 1 "can" of water w/ two bouillon for my stock. I used 3 poptatoes and added 4 small-medium carrots. When chopping the asparagas, I left the tips off to the side for later. In the stock, I boiled the potatoes, carrots, and asparagas stalks. While that was boiling I sauted the onion and celery (and the added garlic).
When all of that was ready, I pulled about 2/3 of the potatoe/carrotasparagas mixture and about 2/3 of the onion/celery/garlic mixture with a slotted spoon to be pureed (along with some of the broth for a liquid).
After removin everything that will be pureed, I then added the asparagas tips into the boiling stck. With the remainder of the onion/celery/garlic mix, I then added the flour, which was then added to the stock. I then added the pureed mixture back to the pot and brought the mixture back to a boil on simmer. I added 8 oz. of heavy cream, but I can see where that would be optional.
When served, I topped it with shredded cheddar cheese.
This was a huge hit. My husband and I were fighting over who got to take the one serving of left overs with them to work for lunch the next day. Having it partially pureed but leaving some pieces to bite into was great. I will definitely be doing this again the exact same way I did this time.
Note: soy sauce was NOT used, and I think that was the right choice.
Mmmmm...yummy in the tummy! I used olive oil instead of the margarine, and added 4 cloves of garlic to the celery and onions. Also, I followed the advice of others and only used 2 chicken bouillion cubes. The only other substitution I made was to use about 1/3 cup of fat free half-and-half (Land O Lakes brand) instead of the 1/2 cup of the real thing...you can't tell the difference and it cuts out a lot of the fat from this recipe. This soup is really easy to make and oh so good!
I've been excited to try this soup since I made my grocery list. It didn't let me down. I decreased the ckn bouillon to 4 teaspoons,I used 5 cups ckn broth instead of water and condensed ckn broth, and i saved some tips of the asparagus. This is one of my favorites. My husband has put it on his favorite list too. Thank-you william for sharing with everyone.
I took the advice of others and cut back on the butter by half and added 2 cloves of garlic to the veggies. I also used a good solid chicken base instead of the chicken bouillon powder. Added more asparagus and DIDNOT puree any of it. I had some roasted chicken from the night before and added the left-overs.If you don't have half and half on hand, don't go out and buy it, you don't need it. A wonderful soup indeed!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Asparagus Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 211
** Calories from Fat: 112
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make creamy fresh asparagus soup.
This simple veggie soup tastes rich and creamy, but it's completely dairy-free.
See how to make a creamy, green garlicky potato soup.