[X]

Home > Recipes > Cream of Asparagus Soup

Cream of Asparagus Soup Recipe

Read reviews (2)

Rate recipe

"I associate asparagus with spring-time...and its beautiful green color with new life," shares Lynn Vogel of Pittsburgh, Pennsylvania. "That's why this delightful soup is the perfect started to our family's Easter dinner each year."

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Cream of Asparagus Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cream of Asparagus Soup Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

3 medium leeks (white portion only), chopped
3 tablespoons butter
4 cups chicken broth
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cups diced peeled potatoes
1/8 to 1/4 teaspoon white pepper
1/2 cup 2% milk
1 tablespoon minced fresh parsley

Directions

In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 178 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 748 mg sodium, 22 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

Originally published as Cream Of Asparagus Soup in Taste of Home April/May 2001, p17

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cream of Asparagus Soup

Cream of Asparagus Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Mar. 19, 2012 by Ginkeez

I used yukon potatoes and added 1/2 tsp. salt and fresh thyme. Salt was not needed. This was delicious! I was not sure it was going to have the flavor I was looking for, but it was better than I expected. I will be using this recipe from now on.

Reviewed on Mar. 24, 2010 by NJ_mommy_1

This soup was very tasty and I will be making it again. Thanks Lynn for sharing this recipe!