Cream of Fresh Asparagus Soup I

Cream of Fresh Asparagus Soup I

80
MARBALET 46

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

Ingredients

50 m {{adjustedServings}} servings 255 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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

80
  1. 96 Ratings

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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 o...

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 m...

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 recip...