Asparagus Soup I

6

"Spring-fresh taste of asparagus--any time!"

Ingredients

35 m servings 168 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Boil and mash potatoes. Puree in a blender, and set aside.
  2. In large pot, dissolve bouillon in water following the directions on the package.
  3. Add asparagus spears, and stir until spears are dissolved. Stir in the potatoes. Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired. Serve hot.
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Reviews

6
  1. 6 Ratings

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This is a very good recipe. Good for that quick meal. My picky son liked it too. Its a keeper

My whole family loves this soup. It's great if your on a diet with the low fat and low calore content it's perfect. It tastes rich and smooth.

I made as directed and felt it had no flavor. I then added saute chopped onion, celery & mushrooms. It was better, but not great. I will keep serching for an Asparagus soup recipe, this is not t...

This soup is delicious and very easy to make! However, next time I would mash the potatoes by hand rather than puree them in the blender. That was the only difficulty I encountered. This is won...

We loved it! My son said, "I expect to see this again"!

I thought it was pretty good but the asparagus I bought was out of season. I wanted fresh asparagus instead of canned. To make it taste more like the sweeter more tender asparagus I added a fe...