READY IN ABOUT 1¾ hrs

Easy Cream of Asparagus Soup

Read Reviews (9)

"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

Directions

Chop the asparagus. Set aside 2 cups of the asparagus tips.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 50 mins
READY IN 1 hr 40 mins

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!

—wishiwascookin

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Most Helpful Critical Review

Jun 06, 2012

Way too watery would use a recipe that uses flour as a thickening agent

—nlo2345@hotmail.com

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9 Ratings

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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?

—kelleyp

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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.

—Linda

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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.

—pamyoung2008

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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!

—PierreG

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Jun 09, 2011

GREAT! my hubby and son loved it!

—plholloway

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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.

—Baking Nana

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Nutrition

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
1630 mg
65%

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

Nutritional Information

Easy Cream of Asparagus Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 213
Calories from Fat: 133

% Daily Value *
Total Fat 14.8g 23 %
Saturated Fat 8.7g 44 %
Cholesterol 44mg 15 %
Sodium 1630mg 65 %
Potassium 549mg 15 %
Total Carbohydrates 16.2g 5 %
Dietary Fiber 4.6g 19 %
Protein 6.9g 14 %
Sugars 4.7g
Vitamin A 51 %
Vitamin C 30 %
Calcium 10 %
Iron 22 %
** Thiamin 26 %
** Niacin 27 %
** Vitamin B6 12 %
** Magnesium 12 %
** Folate 173 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.