Fresh Asparagus Soup Recipe

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Most Helpful Positive Review

Aug 21, 2006

This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it had flour lumps in it (make sure flour is desolved before bringing to a boil). I bought the asparagus ready to use (the bottoms cut off) at Trader Joe's. That fixed the stringy problem. I also used a steamer to cook the asparagus (for about 12 minutes) and the onions (threw them in at about 6 minutes). From there, I put that into the blender with 1/2-3/4 c. vegetable broth. Everytime I make it, it's gone by the end of the day. My family loves it and so do my co-workers.

—danakscully64

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Most Helpful Critical Review

Aug 06, 2011

It was all right. I only added about 1/2 cup of milk because I felt it'd dilute the asparagus taste too much. Either way, it wasn't utterly fantastic but I didn't think it was bad. It was missing a more complex flavor to it--it was a bit bland/one-dimensional. Probably won't make it again since I wasn't too impressed.

—mashpotatobunny

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517 Ratings

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Apr 19, 2004

Double YUM!! I used chicken broth and skim milk, added the juice of one half lemon (about 2 tsp), and used seasoned salt instead of regular. Also, had to use a little extra broth to get a good puree from the blender. To make it easier and quicker, I'd recommend chopping the asparagus into small pieces (inch or two is good), and cook veggies with the lid on to reduce evaporation. Loved it!!

—Dara

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Mar 11, 2007

This is EXCELLENT! I've made it maybe 6 times, and every time, I surprise myself with how good it is. I bought an immersion blender recently. It's just the $13 Proctor Silex model - nothing fancy - but it saves a bunch of time on this recipe. After I've steamed the veggies, I take a small bit of the withheld broth, mix it with the flour, salt, pepper, and butter in a pan, and cook the roux. Then, I simply put the roux in the pot with the veggies, add the milk and extra broth, and use the immersion blender to mix the whole thing up. It easily purees the veggies. I add the yogurt and lemon at the very end. Delicious, and it seems to be as tasty as the original recipe. Mary

—mbc1963

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Apr 10, 2006

I made this for a group of 7 people. One of them didn't like asparagus but decided to try it anyway. My daughter said "no way, not eating it". Well they all ate it and loved it! I doubled the batch and that was perfect for 7. I noticed a few people mention the stringiness. I used very large asparagus because that is all the store had. I cooked it until VERY mushy. It did not have ANY strings in it. Because I simmered longer I had to add extra broth.

—MATTSHEILA

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Sep 14, 2005

Excellent!!!! Followed directions to a t.......made another batch using broccoli, came out even better than asparagus. Will definatly use recipe again and again.

—Emelita

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Jun 01, 2006

Thought the soup was great and very easy to make. If you have an immersion hand blender it's even easier. I didn't have any trouble with stringy asparagus because I cut it up into small pieces to cook. Also, I used regular milk instead of soy and chicken broth instead of vegetable broth. Lastly, I added some sour cream.

—N. Hagerty

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Apr 12, 2006

Immersion aka stick blender made this soup smooth and creamy. Simply added the flour, salt and pepper to the cooked onion and asparagus and stired. Then added everyting else and blended. Wonderful flavors!

—Marie C.

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Nutrition

Calories
167 kcal
8%

Carbohydrates
18.7 g
6%

Cholesterol
15 mg
5%

Fat
6.7 g
10%

Fiber
3.5 g
14%

Protein
9.7 g
19%

Sodium
967 mg
39%

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

Nutritional Information

Fresh Asparagus Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 167
Calories from Fat: 61

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 3.4g 17 %
Cholesterol 15mg 5 %
Sodium 967mg 39 %
** Potassium 434mg 12 %
Total Carbohydrates 18.7g 6 %
Dietary Fiber 3.5g 14 %
Protein 9.7g 19 %
Sugars 8.6g
Vitamin A 32 %
Vitamin C 18 %
Calcium 23 %
Iron 19 %
** Thiamin 28 %
** Niacin 26 %
** Vitamin B6 12 %
** Magnesium 15 %
** Folate 100 %

* 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.