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Winning Cream of Asparagus Soup Recipe

Winning Cream of Asparagus Soup Recipe

I developed this recipe myself by substituting asparagus for broccoli in cream of broccoli soup. It's a big favorite at our house! —Westelle Griswa, Monroe, Connecticut
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 4 cups fresh asparagus, trimmed and cut in 1/2-inch pieces
  • 2 cups water, divided
  • 1/4 cup finely chopped green onions or 1 teaspoon onion powder
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4 cups milk
  • 1 tablespoon chicken bouillon granules

Directions

  • 1. Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Drain, reserving liquid.
  • 2. In a another saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk, bouillon, reserved cooking liquid and remaining water. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in asparagus; heat through. Yield: 6 servings.

Nutritional Facts

1 serving (1 cup) equals 232 calories, 15 g fat (9 g saturated fat), 48 mg cholesterol, 795 mg sodium, 17 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Winning Cream of Asparagus Soup

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MY REVIEW
Reviewed Oct. 26, 2015

"Made it today. It was delicious. Thank you so much. Will definitely make again for those cold winter days coming soon."

MY REVIEW
Reviewed Jul. 8, 2015

"I made this for my husband and he loved it. The only think I did differently was to thicken it a little more with cornstarch so he could put it on toast. That is his favorite way to eat asparagus. I will definitely make this again for him."

MY REVIEW
Reviewed Feb. 13, 2015

"On the bland side, I was looking for something rich, I think I would do four cups chicken broth and two cups of cream instead, I'll continue my search."

MY REVIEW
Reviewed Jun. 23, 2014

"AWESOME!!! Reminds me of the asparagus soup we got in Iceland."

MY REVIEW
Reviewed Oct. 20, 2013

"This recipe was simple and delicious! I skipped the first step and just let the asparagus simmer a little longer and used vegetable bouillon instead, the end result was very tasty. I'll definitely be making this again."

MY REVIEW
Reviewed Oct. 12, 2013

"I actually blended this to hide the chunks of asparagus from my kids who at times can be picky eaters. I also did not have green onions so, I substituted with part of a yellow onion.. It

worked like a charm and they loved it!!! Very delicious!!!"

MY REVIEW
Reviewed Sep. 25, 2013

"This was a really great recipe. Due to health in my family, I had to cut out the salt and I used Mrs. Dash Herb & Garlic seasoning...quite a bit actually, 2 T but it was still great. I forgot...I did put half of mine in the food processor to "thicken" it a little because I used skim milk...not my favorite but the way life is"

MY REVIEW
Reviewed Apr. 23, 2013

"Excellent! I followed the recipe without changes. We loved the pieces of asparagus in the soup! This is a keeper!"

MY REVIEW
Reviewed Apr. 17, 2013

"This recipe has the best bechamel sauce; I have been searching for years. From this I can make any cream sauce that I can include in most recipes.

This is an outstanding soup."

MY REVIEW
Reviewed Apr. 17, 2013

"Delicious! My husband and young kids all loved it. I didn't have green onions so subbed diced leeks instead. Very tasty! You don't have to get two pans dirty, though. I just skipped the first step, and let the asparagus cook slightly for a couple minutes after adding it at the end. Perfect!"

MY REVIEW
Reviewed Apr. 6, 2013

"I just finished making this soup. It is the best asparagus soup I have ever had. It is perfection in a bowl. I like many others used up some 1/2 and 1/2 I had and the rest milk to make 4 cups, otherwise followed exactly."

MY REVIEW
Reviewed Mar. 29, 2013

"This was delicious and easy to make. I used 2-1/2 cups of 1/2 & 1/2. I gave the recipe to my friend. I would make it again."

MY REVIEW
Reviewed Mar. 5, 2013

"have made it again and again!!!!!!"

MY REVIEW
Reviewed Apr. 17, 2012

"<p>This soup is wonderful. I made it just the way it's written, but I used only 1 1/2 cups of milk, and 2 1/2 cups half and half that I needed to use up. It's easy to make and worth the effort.</p>"

MY REVIEW
Reviewed Feb. 26, 2012

"Very, very good. I added fresh spinach and that was also very good!"

MY REVIEW
Reviewed Nov. 2, 2010

"I also used 1 small cooking onion instead of green onion for a bolder taste."

MY REVIEW
Reviewed Nov. 2, 2010

"Cooked my asparagus in 2 cups of water and used both cups of liquid (substituting the 1 cup of hot water) for a more full-bodied soup. Also pureed into a smooth soup as a last step. Delicious!"

MY REVIEW
Reviewed Apr. 4, 2010

"A perfect Spring celebration soup ,everyone loved it , I will remake it over and over again."

MY REVIEW
Reviewed Jun. 26, 2009

"This is amazing...especially if you use white asparagus"

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