Fresh Asparagus Soup Recipe - Allrecipes.com
Fresh Asparagus Soup Recipe
  • READY IN 30 mins

Fresh Asparagus Soup

Recipe by  

"A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
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Reviews More Reviews

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.

 
Most Helpful Critical Review
Feb 03, 2012

All you can taste is the soy milk...what a waste of good asparagus! Would otherwise be worth eating.

 
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!!

 
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

 
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.

 
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.

 
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.

 
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!

 

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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.

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