Cream of Asparagus Soup II Recipe -
Cream of Asparagus Soup II Recipe

Cream of Asparagus Soup II

Recipe by  

"This is a very easy recipe to make and very yummy as well."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. 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.
  2. 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.
  3. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 05, 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.)

Most Helpful Critical Review
Mar 26, 2010

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.

Dec 04, 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).

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!!!!!

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.

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!

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.

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 552 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

242 Followers 0 Saved Recipes
Recently Saved Recipes
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Cream of Asparagus Soup

See how to make creamy fresh asparagus soup.

Creamy Asparagus and Cauliflower Soup

This simple veggie soup tastes rich and creamy, but it's completely dairy-free.

Cream of Green Garlic Potato Soup

See how to make a creamy, green garlicky potato soup.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States