Cream of Fresh Asparagus Soup I Recipe - Allrecipes.com
Cream of Fresh Asparagus Soup I Recipe
  • READY IN 50 mins

Cream of Fresh Asparagus Soup I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2006

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 over low heat so the onions wouldn't burn. I also mixed it with a hand blender rather than puree in a regular blender. I love using my Braun hand blender. Everyone liked it and it had great flavor. I left out the soy sauce and used a little extra white pepper. The tips were like little bonuses in the soup. Highly recommend it!

 
Most Helpful Critical Review
May 20, 2012

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 amount of tamari (by necessity I used soy sauce) to only one-third the amount called for - again, good call. Third, the soup calls for water and I'm not sure why - it contributes no flavor and only dilutes what flavor there is. I used chicken broth instead. Finally, I would have much preferred the soup pureed completely. The chunky tips almost seemed as tho' they didn't belong and added a little bitterness as well.

 
Mar 08, 2007

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 milk called for in the recipe. 1 medium onion, chopped (instead of 1-1/2 cups), 4 Tbs. butter (rather than 6) and I replaced the 2 cups of water with 1 can of chicken broth plus 2 oz. water. Also, I only used 1 Tbs soy sauce. As another had suggested, I used my Braun hand blender directly in the pan which saved some time and clean-up. I heated the skim milk in the microwave and found the recipe came together quicker than expected. Thanks Holly for a an excellent recipe!

 
Jan 29, 2005

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 recipe again!

 
Sep 25, 2003

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 sauce made the soup a little too salty so I will omit the salt at the beginning in future. I had one bowl leftover and it tasted good cold, too.

 
Mar 26, 2004

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, preferring a more substantial soup. One very good addition was using about 1/3 c. sour cream and mixing it in a small bowl with 1 cup of the hot soup mixture at the end of the cooking. Be sure to mix it in verrrry slowly, or the sour cream will curdle. Once it is thoroughly mixed together, add it to the soup pot - this will make for a very creamy soup!

 
May 26, 2004

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 makes it very creamy and so delicious.

 
Aug 27, 2003

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. I was hesitant about the soysauce but overall the soup was really good!! Made 4 servings in my family. :)

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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