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Winning Cream of Asparagus Soup
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
6 Servings
Prep/Total Time: 30 min.
Ingredients
4 cups fresh asparagus, trimmed and cut in 1/2-inch pieces
2 cups water,
divided
1/4 cup finely chopped green onions
or
1 teaspoon onion powder
5 tablespoons butter
5 tablespoons all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon white pepper
4 cups milk
1 tablespoon chicken bouillon granules
Directions
Place asparagus in a large saucepan and cover with 1 cup water. Bring
to a boil, cover and cook for 3-5 minutes or until crisp-tender.
Drain, reserving liquid.
In a another saucepan, saute onions in butter until tender. Stir in
the flour, salt and pepper until blended. Gradually stir in the
milk, bouillon, reserved cooking liquid and remaining water. Bring
to a boil. Cook and stir for 2 minutes or until thickened and
bubbly. Stir in asparagus; heat through. Yield: 6 servings.
Nutrition Facts:
1 serving (1 cup) equals 232 calories,
© Taste of Home 2013
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Winning Cream of Asparagus Soup
(continued)
Nutrition Facts:
15 g fat (9 g saturated fat), 48 mg cholesterol, 795 mg sodium, 17 g carbohydrate, 2 g fiber, 8 g protein.
© Taste of Home 2013