Asparagus Cress Soup Recipe

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Asparagus Cress Soup Recipe
Asparagus Cress Soup Recipe photo by Taste of Home
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Asparagus Cress Soup Recipe

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Here's a refreshing soup that combines two spring treats—asparagus and watercress. Serve it as the first course to a special meal with family or friends.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3/4 cup chopped green onions
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups chicken broth
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 bunch watercress, stems removed (about 1 cup, lightly packed)
  • 1-1/2 cups half-and-half cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • Sour cream

Directions

In a large saucepan, saute onion in butter 3-4 minutes or until soft. Stir in flour to form a smooth paste. Cook for 2 minutes. Gradually stir in broth and bring to a boil. Add asparagus and watercress; cover and simmer 5-7 minutes or until vegetables are tender. Cool.
In a blender, process soup in batches until smooth. Return all to pan; stir in cream. Heat on low until cooked through (do not boil). Season with the salt, white pepper and cayenne. Serve with a dollop of sour cream. Yield: 6 servings.
Originally published as Asparagus Cress Soup in Bountiful Harvest Cookbook 1994, p65

Nutritional Facts

1 cup: 186 calories, 14g fat (9g saturated fat), 50mg cholesterol, 802mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 5g protein.

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  • 3/4 cup chopped green onions
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups chicken broth
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 bunch watercress, stems removed (about 1 cup, lightly packed)
  • 1-1/2 cups half-and-half cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • Sour cream
  1. In a large saucepan, saute onion in butter 3-4 minutes or until soft. Stir in flour to form a smooth paste. Cook for 2 minutes. Gradually stir in broth and bring to a boil. Add asparagus and watercress; cover and simmer 5-7 minutes or until vegetables are tender. Cool.
  2. In a blender, process soup in batches until smooth. Return all to pan; stir in cream. Heat on low until cooked through (do not boil). Season with the salt, white pepper and cayenne. Serve with a dollop of sour cream. Yield: 6 servings.
Originally published as Asparagus Cress Soup in Bountiful Harvest Cookbook 1994, p65

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pspmags User ID: 3912800 16545
Reviewed Feb. 22, 2009

"I doubled the recipe. Add more salt than called for to your liking."

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