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Asparagus Brie Soup Recipe

Asparagus Brie Soup Recipe

"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. YIELD:4 servings

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

  • 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.

Nutritional Facts

1 cup: 567 calories, 53g fat (33g saturated fat), 171mg cholesterol, 1171mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 10g protein .

Reviews for Asparagus Brie Soup

Sort By :
MY REVIEW
brewcityblondie
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
Emproper
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
vgdame
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
zook
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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Wine Pairings

Full-Bodied White Wine

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