Quick Creamy Asparagus Soup Recipe

5 1 1
Quick Creamy Asparagus Soup Recipe
Quick Creamy Asparagus Soup Recipe photo by Taste of Home
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Quick Creamy Asparagus Soup Recipe

Read Reviews
5 1 1
Publisher Photo
After trying several different recipes for asparagus soup, I put together the best ingredients from each for my favorite version. This soup is great year-round and adds an elegant touch to special-occasion meals. -Pat Stevens, Granbury, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 medium leeks (white portion only), sliced
  • 12 green onions, chopped
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon butter or margarine
  • 2-1/2 pounds fresh asparagus, cut into 1-inch pieces
  • 4 cups chicken broth
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces.
In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces. Yield: 6 servings.
Originally published as Creamy Asparagus Soup in Reminisce March/April 2003, p48

Nutritional Facts

1 cup: 170 calories, 11g fat (5g saturated fat), 25mg cholesterol, 877mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 6g protein.

  • 2 medium leeks (white portion only), sliced
  • 12 green onions, chopped
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon butter or margarine
  • 2-1/2 pounds fresh asparagus, cut into 1-inch pieces
  • 4 cups chicken broth
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces.
  2. In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces. Yield: 6 servings.
Originally published as Creamy Asparagus Soup in Reminisce March/April 2003, p48

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littlerich User ID: 6570294 205368
Reviewed Apr. 17, 2012

"Have not actually made yet, but I did a recipe similar to this and it is so delicious and healthy too!!!!!"

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