Easy Cream of Asparagus Soup

Easy Cream of Asparagus Soup

Miss Diane

"This is an easy, delicious recipe I got from a local restaurant. I make this every spring when asparagus is abundant here. I think because of the sherry this soup has a wonderful nutty flavor. This can easily be made as a low-calorie soup by using 1 tablespoon olive oil instead of the butter, and by omitting the heavy cream. Just add a little cornstarch to thicken, if needed."
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Ingredients

1 h 40 m servings 213 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1565 mg
  • 63%

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.

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Directions

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  1. Chop the asparagus. Set aside 2 cups of the asparagus tips.
  2. Melt the butter in a stockpot over medium heat. Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes. Add the sherry and chicken stock; bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes. Remove from heat and allow to cool at least 30 minutes.
  3. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream. Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes. Season with salt and pepper.

Reviews

Read all reviews 12
  1. 12 Ratings

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Most helpful positive review

Delicious and very simple. Only difference, I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks!

Most helpful critical review

This recipe was okay. It was very thin not at all a cream soup. I choose not to add the heavy cream it simply didn't need the liquid and I didn't need the fat and calories. Instead I added a ...

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Delicious and very simple. Only difference, I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks!

do we use the asparagus that was set aside or save it for another purpose? If so, when do we add it?

I make this same soup but for those who prefer a chunkier soup delete using the blender portion. It is terrific both ways and my hubby loves this recipe. If I could give this a 10 star I would.

Thank you for a nice easy recipe. In an attempt to reduce the salt and the fat, I made some changes. I used unsalted butter, low salt chicken stock, and low fat buttermilk instead of cream. I...

this is a great and easy recipe, the kids liked it as well. I added some mushrooms to the list of ingredients. thanks!

GREAT! my hubby and son loved it!

This is a little thin for us as written. But really nice flavor. I used white onion instead of red and next time I would add about 2 Tablespoons of flour to the butter / onion - make a roux by...

This recipe was okay. It was very thin not at all a cream soup. I choose not to add the heavy cream it simply didn't need the liquid and I didn't need the fat and calories. Instead I added a ...

Awesome recipe! I did not change a thing. Thanks Miss Diane!

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