Recipe by CORWYNN DARKHOLME
"This is a very easy recipe to make and very yummy as well."
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
3 1/2 cups
ground black pepper
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.)
An adequate, basic recipe to use more as a guide or reference tool. I didn't care for the margarine called for so I used butter. And, because I wanted a *creamier* Cream of Asparagus Soup, I used equal measurements of chicken broth and half and half. I don't know creamy this would be if prepared with so little half and half! I didn't feel all that flour was necessary so I reduced it by nearly half, but because I used a higher proportion of half and half than the recipe directs, I probably didn't need any at all. I sauteed some minced shallot and garlic before adding the asparagus, then seasoned it lightly with Herbes de Provence to give it another dimension of flavor. Finally, I pureed the soup, which is different than the recipe directs. The final result was a 5-star soup.
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).
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!!!!!
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Asparagus Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 72
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
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.