Lemon Asparagus Soup Recipe

5 3 4
Lemon Asparagus Soup Recipe
Lemon Asparagus Soup Recipe photo by Taste of Home
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Lemon Asparagus Soup Recipe

Read Reviews
5 3 4
Publisher Photo
We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. —Darlene Swille, Green Bay, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup butter
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 chicken bouillon cubes
  • 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups milk
  • 1/4 to 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon ground nutmeg
  • Dash seasoned salt

Directions

In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings.
Originally published as Lemon Asparagus Soup in Taste of Home April/May 1997, p25

Nutritional Facts

1 cup: 182 calories, 12g fat (0 saturated fat), 2mg cholesterol, 248mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup butter
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 chicken bouillon cubes
  • 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups milk
  • 1/4 to 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon ground nutmeg
  • Dash seasoned salt
  1. In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  2. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
  3. Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings.
Originally published as Lemon Asparagus Soup in Taste of Home April/May 1997, p25

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Reviews forLemon Asparagus Soup

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kmonster User ID: 6670431 19185
Reviewed Mar. 1, 2013

"Very light and refreshing taste. easy to make, I'll be making this again!"

MY REVIEW
lafleur User ID: 2115534 19181
Reviewed Mar. 7, 2011

"Very good, simple. Don't let the soup simmer too long, the asparagus can get a little mushy."

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gilland3981 User ID: 4301064 43262
Reviewed Jun. 25, 2010

"My husband loved this soup. It is very easy to make."

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