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Asparagus Soup I

Asparagus Soup I

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Heather Simpson

Heather Simpson

Spring-fresh taste of asparagus--any time!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

CATAWAMPA
25

CATAWAMPA

12/11/2003

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

CHILLERHUT
24

CHILLERHUT

12/11/2003

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.

BLUIIS
21

BLUIIS

12/11/2003

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 the one.

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