Cream of Asparagus Soup II

Cream of Asparagus Soup II

81
CORWYNN DARKHOLME 242

"This is a very easy recipe to make and very yummy as well."
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Ingredients

servings 112 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 552 mg
  • 22%

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. Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender.
  2. In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.
  3. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!

Reviews

81
  1. 100 Ratings

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Most helpful positive review

This is the simplest basic recipe for creme of asparagus and it can be made simpler. I omitted the flour and it still came out delish. Instead of onions I added leaks, which for the most part, I...

Most helpful critical review

An adequate, basic recipe to use more as a guide or reference tool. I didn't care for the margarine called for so I used butter. And, because I wanted a *creamier* Cream of Asparagus Soup, I ...

This is the simplest basic recipe for creme of asparagus and it can be made simpler. I omitted the flour and it still came out delish. Instead of onions I added leaks, which for the most part, I...

This was SO easy and SO delicious! I took the advice of the previous reviewer and added the Cayenne pepper. I included it with the asparagus and broth in the first seven minutes. For those wh...

This was the first soup I have ever made from scratch & I thought it tasted great and was very easy to make. I used vegetable broth instead of chicken broth though because I'm vegetarian. I wou...

I am sitting here eating this right now & I must say that for as quick and simple as it was, I wouldn't hesitate to serve it for company. The only things I did different than the recipe were cu...

An adequate, basic recipe to use more as a guide or reference tool. I didn't care for the margarine called for so I used butter. And, because I wanted a *creamier* Cream of Asparagus Soup, I ...

I thought this was quite easy, and very good. I made a batch for my husband and I, and because I liked it so well, made some for a sick friend. The only thing I can complain about is that ther...

Made this soup first according to the recipe, and it was good. Then I pureed the soup and added 1 teaspoon of ground cayenne pepper to spice it up. If you like your soup a little spicey, you'll...

Surprisingly tasty and easy. I used veggie stock like some reviewers, and I added cayenne as suggested by others. I also added some dill, a tiny tiny bit of nutmeg, and a sprinkle of MSG for g...

Absolutely delicious and stays good for a few days!