"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." — Miss Diane
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fresh asparagus, trimmed
red onion, chopped
salt and pepper to taste
Delicious and very simple. Only difference, I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks!
Way too watery would use a recipe that uses flour as
a thickening agent
do we use the asparagus that was set aside or save it for another purpose? If so, when do we add it?
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.
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.
this is a great and easy recipe, the kids liked it as well. I added some mushrooms to the list of ingredients. thanks!
GREAT! my hubby and son loved it!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cream of Asparagus Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 133
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