Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 1 cup)

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.

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

Ratings & Reviews

Suze02's Review

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

Lesley227's Review

April 04, 2014

Adross's Review

March 20, 2014

sukeedog's Review

February 15, 2014

jbmolla's Review

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

Patyal68's Review

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

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

April 21, 2013

Kelk5butterfly's Review

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

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.