Cream of Fresh Asparagus Soup I

Cream of Fresh Asparagus Soup I

80
MARBALET 50

"What a great way to use that spring-fresh asparagus!"
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Ingredients

50 m servings 255 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
  2. Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
  3. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
  4. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
  5. In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
  6. Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
  7. As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

Reviews

80
  1. 97 Ratings

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Most helpful positive review

Had some extra asparagus so I decided to try this soup and it turned out GREAT! I used a whole stick of butter because I was too lazy to measure out 6 tablespoons. I cooked it on my gas stove o...

Most helpful critical review

Too many changes required to rate this any higher than three stars. First, taking the cue from other reviewers, I reduced the amount of milk by about half. Good call. Second, I reduced the amo...

Had some extra asparagus so I decided to try this soup and it turned out GREAT! I used a whole stick of butter because I was too lazy to measure out 6 tablespoons. I cooked it on my gas stove o...

My husband and I loved this recipe. My adult son stopped by just as I was serving it up, and he too thought it was excellent. I made a few minor changes as follows: I used skim milk for the m...

I used chicken broth instead of the water for more flavor. I also decreased the amount of milk so it would be slightly thicker. A very fresh and flavorful soup. I will certainly make this recip...

Yum - this soup is good! Following suggestions of previous reviewers I only used 2 cups of milk - which led to a thick and creamy soup. I also used two chicken stock cubes. This plus the soy ...

This came out deelish! I too, omitted the salt since there was soy sauce included and it was fine. I added a touch more pepper as well. I also didn't puree the veggies, just mashed them, pref...

I liked this soup better before adding the soy sauce. Without the soy, it would have five stars. I also added less milk, because I like thick soups. In fact I used half and half instead. It...

This was a very good soup. I also put everything in one pot and used a hand blender to blend it all together. I used chicken stock instead of water and heavy whipping cream instead of the milk....

Too many changes required to rate this any higher than three stars. First, taking the cue from other reviewers, I reduced the amount of milk by about half. Good call. Second, I reduced the amo...

When asparagus is in season, the first thing I do is make this soup. My husband won't eat asparagus any other way. We like it so well that I've passed it along to others several times.