Asparagus Brie Soup Recipe

4.5 5 6
Asparagus Brie Soup Recipe
Asparagus Brie Soup Recipe photo by Taste of Home
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Asparagus Brie Soup Recipe

Read Reviews
4.5 5 6
Publisher Photo
"This rich soup is wonderful when fresh asparagus is in season," reports Melissa Petrek-Myer of Austin, Texas. "It's an elegant dish to serve company."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound fresh asparagus, cut into 2-inch pieces
  • 1/2 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/2 cup white wine or additional chicken broth
  • 4 to 6 ounces Brie, rind removed
  • Dash salt and pepper

Directions

In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. Place half of the soup at a time in a blender or food processor; cover and process until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Asparagus Brie Soup in Quick Cooking May/June 2000, p57

Nutritional Facts

1 cup: 567 calories, 53g fat (33g saturated fat), 171mg cholesterol, 1171mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 10g protein.

  • 1/2 pound fresh asparagus, cut into 2-inch pieces
  • 1/2 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/2 cup white wine or additional chicken broth
  • 4 to 6 ounces Brie, rind removed
  • Dash salt and pepper
  1. In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. Place half of the soup at a time in a blender or food processor; cover and process until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Asparagus Brie Soup in Quick Cooking May/June 2000, p57

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Reviews forAsparagus Brie Soup

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MY REVIEW
newrecipejunkie User ID: 876567 272033
Reviewed Aug. 21, 2017

"I made this for dinner, using fresh asparagus. Inspire of the fact that it was of such a tiny diameter it surely would be super-tender, I was unable to cook it to be tender and I cooked it to death! Then I blended the heck out of it! I still picked hard stem pieces out of my mouth while eating. This , of course, has nothing to do with the recipe. The soup's taste was very good . If I make it again I will use canned asparagus to see if those stems would be any more tender."

MY REVIEW
brewcityblondie User ID: 3948209 30462
Reviewed May. 2, 2013

"This recipe is the BOMB - super rich and beyond delicious!!!!!!! Low-cal it is NOT, but who cares - this soup is worth every calorie - LOVE IT!!!!!!!"

MY REVIEW
Emproper User ID: 945743 27742
Reviewed Jan. 2, 2012

"I love this recipe and hadn't made it in years because transferring back and forth to the food processor created so much mess. I got an immersion blender for Christmas, and this soup is the first thing I thought of to use it for. Love it!"

MY REVIEW
vgdame User ID: 1547619 94227
Reviewed Nov. 3, 2010

"This is really pretty good soup. I love both brie and asparagus. It's a bit tricky to saute the asparagus until tender in the butter, but I think I'll get the hang of it. Thanks for a great soup!"

MY REVIEW
zook User ID: 1285110 41399
Reviewed Jan. 17, 2010

"It's been forever since I made this (it's from May/June 2000), but I still remember how rich and creamy and delicious it was. I lost it amidst all my quick Cooking magazines, and just ran across it again today. I had marked it "YUM! Make this again!"

Now I'm going to!"

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