Cream of Asparagus Soup Recipe

5 3 5
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Cream of Asparagus Soup Recipe

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5 3 5
Publisher Photo
"I associate asparagus with spring-time...and its beautiful green color with new life," shares Lynn Vogel of Pittsburgh, Pennsylvania. "That's why this delightful soup is the perfect started to our family's Easter dinner each year."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 medium leeks (white portion only), chopped
  • 3 tablespoons butter or stick margarine
  • 4 cups chicken broth
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups diced peeled potatoes
  • 1/8 to 1/4 teaspoon white pepper
  • 1/2 cup 2% milk
  • 1 tablespoon minced fresh parsley

Directions

In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley. Yield: 6 servings.
Originally published as Cream Of Asparagus Soup in Taste of Home April/May 2001, p17

Nutritional Facts

1 cup: 178 calories, 8g fat (4g saturated fat), 17mg cholesterol, 748mg sodium, 22g carbohydrate (0 sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

  • 3 medium leeks (white portion only), chopped
  • 3 tablespoons butter or stick margarine
  • 4 cups chicken broth
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups diced peeled potatoes
  • 1/8 to 1/4 teaspoon white pepper
  • 1/2 cup 2% milk
  • 1 tablespoon minced fresh parsley
  1. In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  2. In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley. Yield: 6 servings.
Originally published as Cream Of Asparagus Soup in Taste of Home April/May 2001, p17

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MY REVIEW
booklover1 User ID: 1931741 265047
Reviewed Apr. 23, 2017

"This soup was easy to make and very tasty. I used fat-free, low-sodium chicken broth and did not need to add salt. I used the higher amount of white pepper suggested."

MY REVIEW
Ginkeez User ID: 5769869 30076
Reviewed Mar. 19, 2012

"I used yukon potatoes and added 1/2 tsp. salt and fresh thyme. Salt was not needed. This was delicious! I was not sure it was going to have the flavor I was looking for, but it was better than I expected. I will be using this recipe from now on."

MY REVIEW
NJ_mommy_1 User ID: 3034114 85164
Reviewed Mar. 24, 2010

"This soup was very tasty and I will be making it again. Thanks Lynn for sharing this recipe!"

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