Cream of Asparagus Soup II Recipe - Allrecipes.com
Cream of Asparagus Soup II Recipe

Cream of Asparagus Soup II

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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!
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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.

 

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Nutrition

  • 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.

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About the Cook

CORWYNN DARKHOLME
233 Followers 0 Saved Recipes
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