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Asparagus Brie Soup Recipe

Asparagus Brie Soup Recipe photo by Taste of Home

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"This rich soup is wonderful when fresh asparagus is in season," reports Melissa Petrek-Myer of Austin, Texas. "It's an elegant dish to serve company."

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Asparagus Brie Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1/2 pound fresh asparagus, cut into 2-inch pieces
1/2 cup butter, cubed
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
1 cup heavy whipping cream
1/2 cup white wine
4 to 6 ounces Brie, rind removed

Directions

In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes.
In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 567 calories, 53 g fat (33 g saturated fat), 171 mg cholesterol, 1,171 mg sodium, 10 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Asparagus Brie Soup in Quick Cooking May/June 2000, p57

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Asparagus Brie Soup

Asparagus Brie Soup

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Reviewed on May. 02, 2013 by brewcityblondie

This recipe is the BOMB - super rich and beyond delicious!!!!!!! Low-cal it is NOT, but who cares - this soup is worth every calorie - LOVE IT!!!!!!!

Reviewed on Jan. 02, 2012 by Emproper

I love this recipe and hadn't made it in years because transferring back and forth to the food processor created so much mess. I got an immersion blender for Christmas, and this soup is the first thing I thought of to use it for. Love it!

Reviewed on Nov. 03, 2010 by vgdame

This is really pretty good soup. I love both brie and asparagus. It's a bit tricky to saute the asparagus until tender in the butter, but I think I'll get the hang of it. Thanks for a great soup!

Reviewed on Jan. 17, 2010 by zook

It's been forever since I made this (it's from May/June 2000), but I still remember how rich and creamy and delicious it was. I lost it amidst all my Quick Cooking magazines, and just ran across it again today. I had marked it "YUM! Make this again!"

Now I'm going to!