Cream of Fresh Asparagus Soup II

Cream of Fresh Asparagus Soup II

322 Reviews 16 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
MARBALET
Recipe by  MARBALET

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
  2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
  3. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

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Reviews (322)

Rate This Recipe
Bob in Houston
475

Bob in Houston

This is the best asparagus soup I've ever tasted, and I order it in many fine restaurants. Ignore everyone who has reviewed this recipe without making this recipe verbatum and tell you to add bacon, lettuce, tomato, potato, wine, rubbing alcohol, peanuts, pork, lighter fluid, etc etc. If they never followed the recipe, they shouldn't be reviewing it. Make it exactly as described and you won't be disappointed. After making it the first time, go ahead and add some chocolate chips or pine cones or whatever you think it needs, but review it based upon this recipe. It's a winner!

COASTERBRAKE
105

COASTERBRAKE

This was so tasty we ran out and bought asparagus so we could make more! Remember that you can use the big asparagus that you wouldn't use otherwise because it's going to be pureed. Other than doubling the recipe the only thing I would change is that I would save the asparagus heads after sauteeing and use them as garnish instead of pureeing them. Excellent recipe!

NKBURLINGTON
74

NKBURLINGTON

This was a great recipe to start with but I added a few things; I fried *bacon and removed it from the pot then added asparagus, *garlic, *leek and onions and *sauteed for about five minutes before adding the stock to simmer. I also added *1/2 cup white wine to the stock. As a garnish, I sauteed the asparagus spears in olive oil. It was a very easy, fun and delicious soup to make. I can't wait to make it again. * = my changes to the recipe

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 1101 mg
  • 44%

Based on a 2,000 calorie diet

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