- 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
Cream of Asparagus Soup
Becky Luigart-Stayner; Jan Gautro
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
Lesley227's Review
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Adross's Review
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sukeedog's Review
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jbmolla's Review
Found it to be kind of bland. Don't know if I'll try it again or not.
Patyal68's Review
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
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
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Kelk5butterfly's Review
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
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.
Suze02's Review