Winning Cream of Asparagus Soup Recipe
Winning Cream of Asparagus Soup Recipe photo by Taste of Home

Winning Cream of Asparagus Soup Recipe

Publisher Photo
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.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

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.

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.
Originally published as Cream of Asparagus Soup in Country April/May 1990, p47

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

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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.. Itworked 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!"

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