Cream of Asparagus Soup I

Cream of Asparagus Soup I

318
William Anatooskin 10

"One of my favorite soups. I make it as soon as fresh asparagus is available."

Ingredients

1 h {{adjustedServings}} servings 211 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 2019 mg
  • 81%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
  2. Puree soup in a food processor or blender in batches. Return to pot.
  3. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
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Reviews

318
  1. 392 Ratings

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This is a fantastic recipe. The only reason I did not rate it 5 stars is because it needed a little tweaking. I used 2 tbsp. olive oil and 2 tbsp. butter as suggested by another reviewer. I u...

Lots of changes to this but still really good base. I don't believe in the "M" word so I used butter. There must have been an omission of the garlic so I added four cloves. I used homemade ch...

Absolutely delicious! I took the advice of previous reviewers and sauted the onion and celery in butter and olive oil. Also, the measurement for the bouillon couldn't be right. That would be ...