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Cream of Asparagus Soup


Ingredients:

  • 1lb fresh asparagus spear
  • 1medium onion, diced
  • 1tablespoon unsalted butter
  • 24ounces low sodium chicken broth (quantity to taste) or 24 ounces reduced-sodium chicken broth (quantity to taste) or 24 ounces chicken broth (quantity to taste)
  • 1medium potato, peeled and diced
  • 1celery rib, chopped
  • 1teaspoon dried thyme (or fresh thyme)
  • 8ounces cream (You may want to use evaporated skim milk to cut more fat)
  • salt or salt substitute
  • fresh ground white pepper

Directions:

  • Soak and rinse asparagus.
  • Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
  • In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
  • Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
  • Remove from heat and let cool.
  • Remove asparagus tips and set aside.
  • Place half of the soup at a time in a blender container.
  • Cover and blend at high speed for 20 to 30 seconds or until very smooth.
  • Pass through a fine sieve and return blended soup to saucepan.
  • Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
  • Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.

Reviews:

  • FEPO

    So when I buy asparagus and prepare it for dinner and perform the "hold the bottom and bend it til it snaps" to ensure I only use the best part for dinner I am often left with a pieces up to 4-inches long and just can't seem to throw them out. So trim off the supertough part and then flash freeze them and put them into bags. And when I have several bags that seem to add up to a bunch or so of asparagus I use them to make soup. Tonight short on time and while rifling through the freezer tossing bag after bag of asparagus ends aside, I thought it was time to whip up a quick soup. So to recipezaar, oops food.com, I go and find this wonderful recipe. Followed it exactly — love the thyme and white pepper combo — and used the advice of substituting condensed milk for some of the cream. Okay the straining part is a bit of a pain when using the tougher ends of asparagus but other than that this soup was really good and the flash frozen asparagus ends made a lovely soup that fed a family of four for a very economical price. Thanks for posting Mille — great recipe added to my main cookbook.

  • Anonymous

    I made a modification (based ob another recipe that sound good but not quite there). 1/3-1/2 cup sour cream (I did not measure, used wbat was left in the container) plus one cup whole milk. Excellent recipe. I apologize Millie. I don't know how to follow a recipe any more! It turned out great though.

  • pammyowl

    Very good, the perfect consistency. Thanks for posting!

  • Connie Lea

    This was good. I love asparagus and this is a good way to use up the extras. I think you could also use frozen asparagus. I used fat free evaporated milk, but sure this would be lots better if you used cream and don't mind the extra calories.

  • pprosch

    Steam the asparagus tips and add with the cream. the asparagus tops disintegrated into the soup. I probably overcooked them. But it was delicious.

  • SteveInAZ

    Doubled recipe, and used 2 1/4 lbs asparagus as that is the bundle size i buy. Followed sugggestion of condensed skim milk in lieu of cream. What a treat! Making 3rd batch in 2 weeks now, we can’t get enough.

  • ccasharon

    I made this soup for my Mom for lunch & we both loved it. I did not add the full amount of thyme, probably only 1/4 tsp or so. I added about 1/2 cup of half & half instead of the full cup of cream. It was delicious, & I will make this again!

  • NurseAmbre

    Great soup! After making this, I agree and would cut the thyme like other posters suggest. I didn't have celery, so I used a little celery seed and celery salt.

  • EmmyLynn

    I never thought I could be addicted to asparagus – YUM!!!

  • kingkongandbeauty

    Made this according to directions and wife loved it. Will make again

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