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I developed this recipe myself by substituting asparagus for broccoli in cream of broccoli soup. It's a big favorite at our house! —Westelle Griswa, Monroe, Connecticut
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 232 calories, 15 g fat (9 g saturated fat), 48 mg cholesterol, 795 mg sodium, 17 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Cream of Asparagus Soup in Country April/May 1990, p47
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Reviewed on Apr. 23, 2013 by SaraM15
Excellent! I followed the recipe without changes. We loved the pieces of asparagus in the soup! This is a keeper!
Reviewed on Apr. 17, 2013 by bengeemary
This recipe has the best bechamel sauce; I have been searching for years. From this I can make any cream sauce that I can include in most recipes.This is an outstanding soup.
This recipe has the best bechamel sauce; I have been searching for years. From this I can make any cream sauce that I can include in most recipes.
This is an outstanding soup.
Reviewed on Apr. 17, 2013 by Laves_girl
Delicious! My husband and young kids all loved it. I didn't have green onions so subbed diced leeks instead. Very tasty! You don't have to get two pans dirty, though. I just skipped the first step, and let the asparagus cook slightly for a couple minutes after adding it at the end. Perfect!
Reviewed on Apr. 06, 2013 by bettykins
I just finished making this soup. It is the best asparagus soup I have ever had. It is perfection in a bowl. I like many others used up some 1/2 and 1/2 I had and the rest milk to make 4 cups, otherwise followed exactly.
Reviewed on Mar. 29, 2013 by u7sv42qz
This was delicious and easy to make. I used 2-1/2 cups of 1/2 & 1/2. I gave the recipe to my friend. I would make it again.
Reviewed on Mar. 05, 2013 by Nandar
have made it again and again!!!!!!
Reviewed on Apr. 17, 2012 by mcstandish
<p>This soup is wonderful. I made it just the way it's written, but I used only 1 1/2 cups of milk, and 2 1/2 cups half and half that I needed to use up. It's easy to make and worth the effort.</p>
Reviewed on Feb. 26, 2012 by kayakbabe1
Very, very good. I added fresh spinach and that was also very good!
Reviewed on Nov. 02, 2010 by SKTerpstra
I also used 1 small cooking onion instead of green onion for a bolder taste.
Cooked my asparagus in 2 cups of water and used both cups of liquid (substituting the 1 cup of hot water) for a more full-bodied soup. Also pureed into a smooth soup as a last step. Delicious!
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