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

Easy Cream of Asparagus Soup

Recipe by  

"This is an easy, delicious recipe I got from a local restaurant. I make this every spring when asparagus is abundant here. I think because of the sherry this soup has a wonderful nutty flavor. This can easily be made as a low-calorie soup by using 1 tablespoon olive oil instead of the butter, and by omitting the heavy cream. Just add a little cornstarch to thicken, if needed."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 40 mins


  1. Chop the asparagus. Set aside 2 cups of the asparagus tips.
  2. Melt the butter in a stockpot over medium heat. Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes. Add the sherry and chicken stock; bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes. Remove from heat and allow to cool at least 30 minutes.
  3. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream. Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2011

Delicious and very simple. Only difference, I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks!

Most Helpful Critical Review
Jan 28, 2014

This recipe was okay. It was very thin not at all a cream soup. I choose not to add the heavy cream it simply didn't need the liquid and I didn't need the fat and calories. Instead I added a little corn starch after the blender step and put it in the crock pot for about 4 hours. The taste is bland and needs salt and pepper for sure.

May 08, 2011

do we use the asparagus that was set aside or save it for another purpose? If so, when do we add it?

May 03, 2011

I make this same soup but for those who prefer a chunkier soup delete using the blender portion. It is terrific both ways and my hubby loves this recipe. If I could give this a 10 star I would.

May 13, 2011

Thank you for a nice easy recipe. In an attempt to reduce the salt and the fat, I made some changes. I used unsalted butter, low salt chicken stock, and low fat buttermilk instead of cream. I will make this again.

May 10, 2011

this is a great and easy recipe, the kids liked it as well. I added some mushrooms to the list of ingredients. thanks!

Jun 09, 2011

GREAT! my hubby and son loved it!

Jul 21, 2012

This is a little thin for us as written. But really nice flavor. I used white onion instead of red and next time I would add about 2 Tablespoons of flour to the butter / onion - make a roux by cooking the flour in the butter and then adding the liquid. I used a stick blender in the pot and reserved some of the thin asparagus tips as a garnish along with a little additional cream. It makes for a beautiful presentation.


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 1565 mg
  • 63%

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

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