Cream of Asparagus Soup

28 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Jan Gautro
Yield
4 servings (serving size: 1 cup)
April 2002
RECIPE BY Cooking Light

Garnish this delicious and creamy soup with thin asparagus spears for a graceful presentation. For a vegetarian version, use vegetable broth in place of chicken broth.

Ingredients

  • 3 cups (1/2-inch) sliced asparagus (about 1 pound)
  • 2 cups fat-free, less-sodium chicken broth
  • 3/4 teaspoon fresh thyme, divided
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 1 tablespoon all-purpose flour
  • 2 cups 1% low-fat milk
  • Dash of ground nutmeg
  • 2 teaspoons butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon grated lemon rind

Nutritional Information

  • Calories 117
  • Caloriesfromfat 27%
  • Fat 3.5g
  • Satfat 2g
  • Monofat 0.8g
  • Polyfat 0.2g
  • Protein 8.9g
  • Carbohydrate 14g
  • Fiber 2.5g
  • Cholesterol 13mg
  • Iron 1.1mg
  • Sodium 748mg
  • Calcium 163mg

How to Make It

Step 1

Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.

Step 2

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

Step 3

Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).

Step 4

CALORIES 112 (28% from fat); FAT 5g (sat 2g, mono 8g, poly 2g); PROTEIN 7g; CARB 4g; FIBER 1g; CHOL 13mg; IRON 6mg; SODIUM 765mg; CALC 152mg

Step 5

Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.

Step 6

CALORIES 131 (23% from fat); FAT 4g (sat 2g, mono 8g, poly 2g); PROTEIN 3g; CARB 3g; FIBER 3g; CHOL 13mg; IRON 5mg; SODIUM 759mg; CALC 178mg

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Ratings & Reviews

Suze02's Review

SusanaRamirez
November 23, 2014
A little thin, could be more flavorful. No depth.

Lesley227's Review

Kelk5butterfly
April 04, 2014
N/A

Adross's Review

WilmingtonDC
March 20, 2014
N/A

sukeedog's Review

stephaniepetrel
February 15, 2014
N/A

jbmolla's Review

labenzky
December 15, 2013
Found it to be kind of bland. Don't know if I'll try it again or not.

Patyal68's Review

Suze02
November 22, 2013
I did the original recipe two days ago, but it was bland. I didn't care for it. Today I redid it but added a leek. I sliced thin and put it the pan on medium heat till transparent. I added the corn starch to the leek and then added the milk. What a difference! A new favorite

StephanieLark's Review

saracat
April 28, 2013
Such a wonderful soup with tons of flavor for something so simple to make from so few ingredients! I did end up adding some additional flour to thicken it up a bit more and used an immersion blended which made things even easier. Finished the soup with fresh cracked pepper. A keeper!!

WilmingtonDC's Review

karenfar
April 21, 2013
N/A

Kelk5butterfly's Review

StephanieLark
April 16, 2013
I love this recipe! I shared it with my parents and they make it frequently now. It is easy to make. I used my immersion blender instead of a blender. I made two minor adjustments: 1) I used dried seasonings instead of fresh and 2) I used fresh squeezed lemon juice instead of lemon rind. Turned out great. I loved the hint of lemon with the Asparagus!

PeteSoup's Review

klnorman
February 11, 2013
I liked this soup a fair amount. I could see making it again some day. I'm not sure when it's appropriate. I made it for dinner on a Monday night and it was a decent meal. It could probably benefit from another dish to go along with it. I used the Cream of Carrot Soup recipe and doubled the ingredients. I added croutons and cheese (as usual) and served it with a sweet wine, which really added to my enjoyment of the soup.
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