Easy Cream of Asparagus Soup9 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 40 min
“This is an easy, delicious recipe I got from a local restaurant. I make this every spring when asparagus is abundant here. I think because of the sherry this soup has a wonderful nutty flavor. This can easily be made as a low-calorie soup by using 1 tablespoon olive oil instead of the butter, and by omitting the heavy cream. Just add a little cornstarch to thicken, if needed.” - by Miss Diane
Original recipe yields 6 servings
- Chop the asparagus. Set aside 2 cups of the asparagus tips.
- Melt the butter in a stockpot over medium heat. Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes. Add the sherry and chicken stock; bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes. Remove from heat and allow to cool at least 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream. Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes. Season with salt and pepper.
Amount Per Serving (6 total)
- 213 cal
- 14.8 g
- 16.2 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"Delicious and very simple. Only difference, I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks!..." See more"
"do we use the asparagus that was set aside or save it for another purpose? If so, when do we add it?..." See more"
Cream of Fresh Asparagus Soup II
Guilt-Free Cream of Asparagus Soup
Just swipe to see more like this.