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Cream of Fresh Asparagus Soup I

Cream of Fresh Asparagus Soup I

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
MARBALET

MARBALET

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

James Chen
48

James Chen

2/19/2006

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!

JBOND1
39

JBOND1

3/8/2007

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!

NANA521
33

NANA521

1/29/2005

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!

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