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Cream Of Asparagus Soup


A savory asparagus soup that can be enjoyed plain or used as a base for stews and casseroles.















1 pound asparagus
spears, fresh
1 medium onions
1 tablespoon butter
3 cups chicken broth
1 medium potatoes
peeled, diced
1 rib celery
1 each thyme
sprig, fresh, or 1 ts dried
1 cup milk
black pepper
freshly ground, to taste


Soak and rinse asparagus.

Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks.

In a 3-quart saucepan over medium heat, saut? onion in butter for 3 to 5 minutes or until translucent.

Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.

Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.

Remove from heat and let cool.

Remove asparagus tips and set aside.

Place half of the soup at a time in a blender container.

Cover and blend at high speed for 20 to 30 seconds or until very smooth.

Pass through a fine sieve and return blended soup to saucepan.

Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.

Serves 4


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 427g (15.1 oz)
Amount per Serving
Calories 19630% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 316mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 20g
Vitamin A 22% Vitamin C 20%
Calcium 12% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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