Quick Asparagus Soup Recipe

4.5 3 6
Quick Asparagus Soup Recipe
Quick Asparagus Soup Recipe photo by Taste of Home
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Quick Asparagus Soup Recipe

Read Reviews
4.5 3 6
Publisher Photo
"My kids wouldn't eat asparagus when they were young," writes Lois McAtee. "But after trying this smooth creamy soup, they all wanted seconds." To hurry along preparation, the Oceanside, California reader relies on frozen asparagus.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (10 ounces) frozen asparagus cuts
  • 1 large onion, chopped
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon white pepper
  • 1-1/2 cups milk
  • 1/2 cup whipping cream
  • Seasoned salad croutons

Directions

In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk.
In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons. Yield: 4-6 servings.
Originally published as Asparagus Soup in Quick Cooking May/June 2002, p35

Nutritional Facts

1 cup: 128 calories, 10g fat (6g saturated fat), 36mg cholesterol, 574mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 4g protein.

  • 1 package (10 ounces) frozen asparagus cuts
  • 1 large onion, chopped
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon white pepper
  • 1-1/2 cups milk
  • 1/2 cup whipping cream
  • Seasoned salad croutons
  1. In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk.
  2. In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons. Yield: 4-6 servings.
Originally published as Asparagus Soup in Quick Cooking May/June 2002, p35

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Reviews forQuick Asparagus Soup

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bereitbach User ID: 4958434 55897
Reviewed Dec. 20, 2012

"This soup wasn't bad, but the chicken broth was the dominant taste which is not what I expected from an asparagus soup. I would definitely leave out the salt as well. Although we didn't mind it, I probably won't make this again."

MY REVIEW
Sugarbearchef User ID: 4480824 84195
Reviewed Jul. 8, 2011

"it wos gode"

MY REVIEW
daisey5 User ID: 146806 78442
Reviewed Feb. 28, 2011

"This was a very good soup. the only cganges I made were to use 2% milk and fat free half and half."

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