Cream of Asparagus Soup I

Cream of Asparagus Soup I

318
William Anatooskin 10

"One of my favorite soups. I make it as soon as fresh asparagus is available."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 211 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 2019 mg
  • 81%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
  2. Puree soup in a food processor or blender in batches. Return to pot.
  3. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Reviews

318
  1. 392 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a fantastic recipe. The only reason I did not rate it 5 stars is because it needed a little tweaking. I used 2 tbsp. olive oil and 2 tbsp. butter as suggested by another reviewer. I u...

Most helpful critical review

Followed Recipe, thought it was just ok.

This is a fantastic recipe. The only reason I did not rate it 5 stars is because it needed a little tweaking. I used 2 tbsp. olive oil and 2 tbsp. butter as suggested by another reviewer. I u...

Lots of changes to this but still really good base. I don't believe in the "M" word so I used butter. There must have been an omission of the garlic so I added four cloves. I used homemade ch...

Absolutely delicious! I took the advice of previous reviewers and sauted the onion and celery in butter and olive oil. Also, the measurement for the bouillon couldn't be right. That would be ...

I followed a lot of the suggestions of others, but with a few changes of my own. I used 3 cans of broth and 1 "can" of water w/ two bouillon for my stock. I used 3 poptatoes and added 4 smal...

Mmmmm...yummy in the tummy! I used olive oil instead of the margarine, and added 4 cloves of garlic to the celery and onions. Also, I followed the advice of others and only used 2 chicken boui...

I've been excited to try this soup since I made my grocery list. It didn't let me down. I decreased the ckn bouillon to 4 teaspoons,I used 5 cups ckn broth instead of water and condensed ckn bro...

I took the advice of others and cut back on the butter by half and added 2 cloves of garlic to the veggies. I also used a good solid chicken base instead of the chicken bouillon powder. Added mo...

As others have stated, the original recipe was extremely salty. I eliminated the chicken broth, bumped the water to 5 cups, added 1 bouillon cube, 3 potatoes, 1 celery stalk and did NOT pu...

I didn't change anything. This soup is wonderful. I will make this soup again!