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Asparagus Brie Soup Recipe
Asparagus Brie Soup Recipe photo by Taste of Home

Asparagus Brie Soup Recipe

Read Reviews (4)
4.8 4
Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 pound fresh asparagus, cut into 2-inch pieces
  • 1/2 cup butter, cubed
  • 1/4 cup King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Asparagus Brie Soup in Quick Cooking May/June 2000, p57

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.

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

Reviews for Asparagus Brie Soup(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 2, 2013

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!!!!!!!

MY REVIEW
Reviewed Jan. 2, 2012

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!

MY REVIEW
Reviewed Nov. 3, 2010

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!

MY REVIEW
Reviewed Jan. 17, 2010

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!

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