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Winning Cream of Asparagus Soup

 Winning Cream of Asparagus Soup
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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,

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Winning Cream of Asparagus Soup (continued)

Nutritional Facts: 15 g fat (9 g saturated fat), 48 mg cholesterol, 795 mg sodium, 17 g carbohydrate, 2 g fiber, 8 g protein.