Chunky Asparagus Soup Recipe

Publisher Photo
This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings

Ingredients

  • 2 pounds fresh asparagus, trimmed and chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1/2 to 1 teaspoon curry powder
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1 tablespoon diced pimientos
  • 4 cups vegetable broth or chicken broth
  • 1 can (12 ounces) evaporated milk
  • 1/2 pound process cheese (Velveeta), cubed

Nutritional Facts

1 serving (1 cup) equals 163 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 779 mg sodium, 9 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Chunky Asparagus Soup in Bountiful Harvest Cookbook 1994, p66

Nutritional Facts

1 serving (1 cup) equals 163 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 779 mg sodium, 9 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Chunky Asparagus Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 10, 2014

"I've been making this recipe for a number of years and it's definitely a favorite! I omit the the pimento and add cooked carrots and bacon instead."

MY REVIEW
Reviewed Mar. 25, 2013

"I've made various asparagus soups, but this one is special by the curry powder - perfect! I will also use freshly-sauteed mushrooms, not canned, and will add some frozen hash browns as I do to most soups for a bit more chowder consistency. Asparagus soup tastes like spring!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT