Zippy Cream of Asparagus Soup Recipe

4.5 4 2
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Zippy Cream of Asparagus Soup Recipe

Read Reviews
4.5 4 2
Publisher Photo
"My best friend and I enjoy this smooth soup so much we knew we had to share it," explains Hilda Magnuson of Whittier, California. "Pepper gives it zip."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 cups cut fresh asparagus (1-inch pieces)
  • 2-1/2 cups reduced-sodium chicken broth
  • 1/8 teaspoon crushed red pepper flakes
  • 3 ounces fat-free cream cheese, cubed
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1/2 teaspoon ground nutmeg

Directions

In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender.
Place a third of the mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg. Yield: 4 servings.
Originally published as Cream of Asparagus Soup in Taste of Home April/May 2000, p17

Nutritional Facts

1 cup: 91 calories, 2g fat (0 saturated fat), 7mg cholesterol, 192mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 cups cut fresh asparagus (1-inch pieces)
  • 2-1/2 cups reduced-sodium chicken broth
  • 1/8 teaspoon crushed red pepper flakes
  • 3 ounces fat-free cream cheese, cubed
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1/2 teaspoon ground nutmeg
  1. In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender.
  2. Place a third of the mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg. Yield: 4 servings.
Originally published as Cream of Asparagus Soup in Taste of Home April/May 2000, p17

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Reviews forZippy Cream of Asparagus Soup

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maryked User ID: 7061082 244899
Reviewed Mar. 4, 2016

"I served this on toast and changed the chicken broth to 3/4 cup half and half and added chicken granules. I deleted the cream cheese. I was looking for some spices to use with asparagus to jazz it up and was glad to find it in this recipe. I will make again."

MY REVIEW
mmiceli User ID: 2649285 32098
Reviewed Jan. 21, 2012

"I have been making this recipe for years. It's so good and very easy to make."

MY REVIEW
jodimccullough User ID: 1661441 92182
Reviewed May. 2, 2009

"Excellent! Thanks for sharing this recipe. I am going to freeze my asparagus from the garden and give this a try that way too. Jodi"

MY REVIEW
bpiette User ID: 2890299 203542
Reviewed Apr. 28, 2008

"This was very good, quick and easy to prepare."

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