"What a great way to use that spring-fresh asparagus!" — MARBALET
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1 1/2 pounds
1 1/2 cups
dried dill weed
ground white pepper
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!
A bit too thin, will use less milk next time.
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!
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!
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Fresh Asparagus Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 255
** Calories from Fat: 135
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