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Cream of Fresh Asparagus Soup II
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Cream of Asparagus Soup II
SUBMITTED BY:
CORWYNN DARKHOLME
PHOTO BY:
Caroline C
"This is a very easy recipe to make and very yummy as well."
RECIPE RATING:
Read Reviews
(33)
Review/Rate This Recipe
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound fresh asparagus
3 1/2 cups chicken broth
1/4 cup margarine
1/4 cup all-purpose flour
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon ground black pepper
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DIRECTIONS
Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender.
In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.
Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!
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REVIEWS
Reviewed on Dec. 4, 2005 by liz_inpdx
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liz_inpdx
Dec. 4, 2005
This was SO easy and SO delicious! I took the advice of the previous reviewer and added the Cayenne pepper. I included it with the asparagus and broth in the first seven minutes. For those who don't like a kick to their soup - omit. Otherwise this was great. I was worried that the asparagus would need to be pureed - don't bother. Much more taist whole. Will do this over and over. Really quick and yummy (also - veggie broth is perfect).
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10 users found this review helpful
This was SO easy and SO delicious! I took the advice of the previous reviewer and added the...
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Reviewed on Mar. 5, 2007 by
Brree
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Brree
Mar. 5, 2007
This is the simplest basic recipe for creme of asparagus and it can be made simpler. I omitted the flour and it still came out delish. Instead of onions I added leaks, which for the most part, I did not puree and these gave the soup some body. I used one leek, almost top to bottom. First I sauteed the leeks in the butter, then added the can of broth and half&half. I used only one can (14 oz.) of chicken broth. Then I steamed the asparagus until then were bright green but still crunchy. I pureed the asparaus (left some for garnish) and mixed in with the broth. Three really basic steps. It fed two adults and three children (ages 6,8,3)with about 1/2 serving left over. I used no other flavoring but what the recipe called for (and the leeks) and the taste was wonderful. I did not use pepper (kids might not like it.)
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6 users found this review helpful
This is the simplest basic recipe for creme of asparagus and it can be made simpler. I omitted...
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Reviewed on Feb. 25, 2006 by MARY BETH MCCORMACK
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MARY BETH MCCORMACK
Feb. 25, 2006
I thought this was quite easy, and very good. I made a batch for my husband and I, and because I liked it so well, made some for a sick friend. The only thing I can complain about is that there is NO WAY this recipe feeds 8 people as stated in the recipe. We had it for supper,and each got a good sized bowl. I would say if you were having cups of soup instead of bowls, you might feed 4 people. I served it with crusty bread for a nice supper on a cold day!
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6 users found this review helpful
I thought this was quite easy, and very good. I made a batch for my husband and I, and...
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Reviewed on Aug. 27, 2003 by veggigoddess
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veggigoddess
Aug. 27, 2003
This was the first soup I have ever made from scratch & I thought it tasted great and was very easy to make. I used vegetable broth instead of chicken broth though because I'm vegetarian. I would reccomend cutting the asparagus up even smaller than reccomened, maybe 1/2 inch pieces. I also added about 1/4 cup of parmesean cheese. YMMMMM!!!!!
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6 users found this review helpful
This was the first soup I have ever made from scratch & I thought it tasted great and was very...
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Reviewed on Aug. 27, 2003 by JAY HATTULA
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JAY HATTULA
Aug. 27, 2003
Made this soup first according to the recipe, and it was good. Then I pureed the soup and added 1 teaspoon of ground cayenne pepper to spice it up. If you like your soup a little spicey, you'll love this.
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5 users found this review helpful
Made this soup first according to the recipe, and it was good. Then I pureed the soup and...
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Reviewed on Mar. 27, 2007 by
MAJEC
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MAJEC
Mar. 27, 2007
I am sitting here eating this right now & I must say that for as quick and simple as it was, I wouldn't hesitate to serve it for company. The only things I did different than the recipe were cutting my asparagus into smaller pieces & adding a little dill.
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4 users found this review helpful
I am sitting here eating this right now & I must say that for as quick and simple as it was, I...
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Reviewed on Dec. 14, 2006 by
xayide
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xayide
Dec. 14, 2006
Surprisingly tasty and easy. I used veggie stock like some reviewers, and I added cayenne as suggested by others. I also added some dill, a tiny tiny bit of nutmeg, and a sprinkle of MSG for good measure. The dill really perked it up, and a little bit of cayenne went a surprisingly long way. I was concerned it would be bland, but that was not the case at all.
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3 users found this review helpful
Surprisingly tasty and easy. I used veggie stock like some reviewers, and I added cayenne as...
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Reviewed on Oct. 31, 2005 by adamilby
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adamilby
Oct. 31, 2005
Absolutely delicious and stays good for a few days!
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3 users found this review helpful
Absolutely delicious and stays good for a few days!
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Reviewed on Aug. 27, 2003 by JACALK
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JACALK
Aug. 27, 2003
This was a very good, simple recipe.
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3 users found this review helpful
This was a very good, simple recipe.
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Reviewed on Nov. 12, 2007 by tricster
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tricster
Nov. 12, 2007
I tried this but substituted vanilla soy milk & wheat flour for the rue and left out the chicken broth. I used the left overs to add to vermicelli pasta. They were both teerrific.
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2 users found this review helpful
I tried this but substituted vanilla soy milk & wheat flour for the rue and left out the...
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