Asparagus Soup

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4-6
  • About This Recipe

    “A fav soup”

    Ingredients

  • 2 1/2 lbsasparagus
  • 6cupslow-fat milk
  • 2chicken stock cubes
  • 2tablespoonsbutter
  • 2tablespoonsflour
  • crouton( for garnish)
  • Directions

  • Snap tough ends off asparagus and discard.
  • Place cleaned asparagus in saucepan along with the milk.
  • Crumble in the stock cubes and bring slowly to the boil.
  • Simmer uncovered for 10-15 minutesuntil asparagus is just tender.
  • Process in a food processor or blender until chunky.
  • Melt butter in large saucepan.
  • Add flour and cook until pale golden.
  • Add soup and stir until it comes back to the boil.
  • Serve garnished with the croutons.
  • Reviews

  • “We had such a big dinner last night that I haven’t really been hungry all day today, so have snacked a little here and there.Tonight I felt I needed a good meal, but wanted something light.DH raided the fridge early on and snitched a wedge of last night’s left-over Great Round Reuben and didn’t want anything else.I cut this recipe in half thinking it would be way too much for us.Boy, I wish I would have made the whole thing now.I had a bowl along with some of Inez’s [recipe=31382]Poppy Seed Muffins[/recipe].They were both delicious and went beautifully together!There is just enough soup left-over that I will be reheating it for a side dish for tomorrow’s dinner.Thank you for sharing a really terrific and easy recipe Eve!”

  • “Yummy soup.I added a sprinkle of onion flakes, some nutmeg and a little thyme just to jazz it up.I think I may try a little sprinkle of cheddar cheese on top of each serving next time, I think that could be a nice addition and who doesn’t love cheese!”

  • “Cooked this creamy soup on a busy wednesday night whilst also putting kids to sleep. So easy. Wife went for three portions…”

  • “A nice soup but not as tasty as I expected based on the reviews. I dont know if it was the recipe or if my asparagus was a little old?My family did eat it though – and the next day it almost turned into a science project as they rushed to the internet to explore a curious after effect of eating aspargus! Some of you will know what I am referring to!”

  • “Easy to make and tasty!I will probably make this again.”

  • “I got some fresh asparagus from my farm co-op and needed some fun ways to prepare it.It took me a LONG time to find a healthy (one without meat or without cream) and simple recipe.I made this exactly as written up except I added 1.5t of salt.I used skim milk, but whole butter and this was GREAT!A definite keeper. Thanks for sharing!”

  • “Easy.Fast.Delicious.Subbed olive oil for butter.I did not have any chicken bullion cubes so I used porcini muchsroom cubes ( I don’t know if these are available in the states- they are a Kn**r brand from Italy).”

  • “Very nice and very simple!Deliciously flavored”

  • “Excellent! Don’t forget to flavor generously with salt and pepper when it’s done. At first it didn’t taste too great, but with plenty of salt and lots of pepper, it was fabulous.”

  • “YUM!!A few changes made:Sauted one chopped up onion in butter first (because I started a dfiffernt recipe, but then saw it had potato in it).Used 2 cups chicken stock, 3 cups milk, prepared per recipe.I pureed with immersion blender, then added asparagus tips and cooked a few minutes more. Added added one cup 1/2 and 1/2 at very end along with salt and 1/2 t tarragon.Just exactly what I was going for. Fresh, light, creamy asparagus goodness like I’ve ordered out a few times this spring. Thanks for posting. This is a new spring favorite.”

  • “Delicious!I used 4 cups of half and half and 2 cups of homemade chicken broth, along with a splash of cream sherry and a dash of white pepper.Simmering the asparagus in the milk was a touch I wouldn’t have thought of, but it made the flavor wonderful, thanks for sharing!”

  • “Yummmm … replaced some of the milk with chicken broth and added 1 tsp salt!”

  • “Very light but rich soup. Tried to lightly blend with immersion blender but asparagus was too stringy. Used blender instead and it came out great. Added a little gueryere cheese when serving.Excellent. Will definetly make again.”

  • “I’m usually not a big fan of creamy soups, but this was outstanding. It wasn’t heavy at all! I’m going to make a double batch this weekend and freeze some of it (if there’s any left ;)) Thank you”

  • “Wow!I can’t believe how good this is!Thanks for posting such an easy and nutritious recipe.”

  • “Simple and great!I can’t stop making this soup. Thank you for the recipe.”

  • “I halved this recipe because I only had one bunch of asparagus – I wish I’d had two! This was wonderful. I made it with skim milk and it was still perfectly creamy and had a great flavor. My husband, who looked suspiciously at his bowl of green soup, devoured the whole thing and asked for seconds! Thanks for sharing this great recipe. It will be a staple in our house for sure!”

  • “Love this recipe.I’ve made it twice now.The second time I added another chicken stock cube and some fresh ground pepper.My wife likes it with a saltier flavor so she add more.Thanks!”

  • “Great soup, tried it and have frozen it as well.Works brilliantly both ways.Evreybody has enjoyed it. Thank you.”

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