Cream of Asparagus Soup II

Cream of Asparagus Soup II

81
CORWYNN DARKHOLME 242

"This is a very easy recipe to make and very yummy as well."

Ingredients

{{adjustedServings}} servings 112 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender.
  2. In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.
  3. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

81
  1. 100 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is the simplest basic recipe for creme of asparagus and it can be made simpler. I omitted the flour and it still came out delish. Instead of onions I added leaks, which for the most part, I...

This was SO easy and SO delicious! I took the advice of the previous reviewer and added the Cayenne pepper. I included it with the asparagus and broth in the first seven minutes. For those wh...

This was the first soup I have ever made from scratch & I thought it tasted great and was very easy to make. I used vegetable broth instead of chicken broth though because I'm vegetarian. I wou...