Cream of Asparagus Soup II

Cream of Asparagus Soup II

80 Reviews 6 Pics
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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!

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Reviews (80)

Rate This Recipe
Brree
77

Brree

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 did not puree and these gave the soup some body. I used one leek, almost top to bottom. First I sauteed the leeks in the butter, then added the can of broth and half&half. I used only one can (14 oz.) of chicken broth. Then I steamed the asparagus until then were bright green but still crunchy. I pureed the asparaus (left some for garnish) and mixed in with the broth. Three really basic steps. It fed two adults and three children (ages 6,8,3)with about 1/2 serving left over. I used no other flavoring but what the recipe called for (and the leeks) and the taste was wonderful. I did not use pepper (kids might not like it.)

liz_inpdx
46

liz_inpdx

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 who don't like a kick to their soup - omit. Otherwise this was great. I was worried that the asparagus would need to be pureed - don't bother. Much more taist whole. Will do this over and over. Really quick and yummy (also - veggie broth is perfect).

veggigoddess
36

veggigoddess

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 would reccomend cutting the asparagus up even smaller than reccomened, maybe 1/2 inch pieces. I also added about 1/4 cup of parmesean cheese. YMMMMM!!!!!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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