Creamed Asparagus Soup Recipe

4 2 5
Creamed Asparagus Soup Recipe
Creamed Asparagus Soup Recipe photo by Taste of Home
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Creamed Asparagus Soup Recipe

Read Reviews
4 2 5
Publisher Photo
It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. —Veva Hepler, Walla Walla, Washington
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon vegetable oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon dried tarragon
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups half-and-half cream
  • 1-1/2 teaspoons lemon juice
  • Shredded Swiss cheese

Directions

In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.
In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.
In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired. Yield: 8 servings (about 2 quarts).
Originally published as Cream of Asparagus Soup in Taste of Home April/May 1997, p29

Nutritional Facts

1 cup: 224 calories, 17g fat (10g saturated fat), 60mg cholesterol, 462mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 6g protein.

  • 1/2 cup chopped onion
  • 1 tablespoon vegetable oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon dried tarragon
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups half-and-half cream
  • 1-1/2 teaspoons lemon juice
  • Shredded Swiss cheese
  1. In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.
  2. In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.
  3. In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired. Yield: 8 servings (about 2 quarts).
Originally published as Cream of Asparagus Soup in Taste of Home April/May 1997, p29

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Reviews forCreamed Asparagus Soup

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MY REVIEW
[email protected] User ID: 6993142 227695
Reviewed Jun. 10, 2015

"This is a reliably good and straightforward asparagus soup recipe. Tastes like a restaurant made it! Naturally, not for the lactose-intolerant. Instead of using a separate cup of water and a teaspoon of chicken bouillon, I just use a cup or more of chicken stock or broth--saves a bit of time. This one is NOT cheesy and I am grateful--not every soup needs to have a bunch of cheese thrown into it in order to be pleasing. Give this version a try!"

MY REVIEW
Janmirowe User ID: 7215307 42089
Reviewed Apr. 6, 2013

"I made this for my mother's birthday - her favorite comfort food is creamed asparagus over toast - and she LOVED it! I followed the recipe to the letter but would probably try to halve the recipe next time because it was A LOT of soup! Also, I used shredded parmesan on top and it was just as good! (Oh, heads up... it is green and does look a bit like baby food! Ha!)"

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