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Lemon Asparagus Soup Recipe

Lemon Asparagus Soup Recipe

We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. —Darlene Swille, Green Bay, Wisconsin
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:4 servings

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup butter
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 chicken bouillon cubes
  • 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups milk
  • 1/4 to 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon ground nutmeg
  • Dash seasoned salt

Directions

  • 1. In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  • 2. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
  • 3. Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings.

Nutritional Facts

1 cup: 182 calories, 12g fat (0g saturated fat), 2mg cholesterol, 248mg sodium, 14g carbohydrate (0g sugars, 0g fiber), 5g protein Diabetic Exchanges: 1 starch, 1 vegetable, 2 fat.

Reviews for Lemon Asparagus Soup

Sort By :
MY REVIEW
kmonster
Reviewed Mar. 1, 2013

"Very light and refreshing taste. Easy to make, I'll be making this again!"

MY REVIEW
lafleur
Reviewed Mar. 7, 2011

"Very good, simple. Don't let the soup simmer too long, the asparagus can get a little mushy."

MY REVIEW
gilland3981
Reviewed Jun. 25, 2010

"My husband loved this soup. It is very easy to make."

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