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Easy Cream of Asparagus Soup

Easy Cream of Asparagus Soup

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 40 m
Miss Diane

Miss Diane

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.

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Nutrition

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  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1630 mg
  • 65%

Based on a 2,000 calorie diet

Directions

  1. Chop the asparagus. Set aside 2 cups of the asparagus tips.
  2. 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.
  3. 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.
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Reviews

Hazel Wagner
19

Hazel Wagner

4/30/2011

Delicious and very simple. Only difference, I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks!

kelleyp
11

kelleyp

5/8/2011

do we use the asparagus that was set aside or save it for another purpose? If so, when do we add it?

Linda
8

Linda

5/3/2011

I make this same soup but for those who prefer a chunkier soup delete using the blender portion. It is terrific both ways and my hubby loves this recipe. If I could give this a 10 star I would.

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