Cream of Asparagus Soup I300 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“One of my favorite soups. I make it as soon as fresh asparagus is available.” - by William Anatooskin
Original recipe yields 6 servings
- 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.
- Puree soup in a food processor or blender in batches. Return to pot.
- Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
Amount Per Serving (6 total)
- 211 cal
- 12.5 g
- 18.3 g
Based on a 2,000 calorie diet
Reviews (300)Rate This Recipe
"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 used 2 ..." See more1/2 cups of ready to use chicken broth from the box and 2 1/2 cups of water and I omitted the powder and soy sauce. The soup didn't need any salt. I added 1 garlic clove and 1 more medium-sized potato. I used very little cream but the soup doesn't need it. I may leave the cream as a garnish next time to be served at the table. It was delicious."
"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 chicken ..." See morestock without the bouillon cubes. We don't cook with salt and that is all they tend to add to your cooking. Added the tips after the 20 min boil along with four large chopped mushrooms. In each bowl we added another teaspoon of butter and served it with homemade marjoram bread. The perfect easy dinner. Great blend of celery, garlic, onion, and asparagus. It also helped to use organic asparagus that was the best we had ever tasted. On the table was pepper and sea salt for those that needed more of either."
"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 the eq..." See moreuivalent of 12 cubes. (Perhaps they meant 4 tsp.) I used 2 cubes and 2 packets of low-sodium bouillon, along with a 14 oz. can of broth. Came out perfect. I didn't puree all of the soup so there would be some chunks. Will make the next time and add chicken and mushrooms."
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