Cream of Asparagus Soup

Cream of Asparagus Soup

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 4

    • About This Recipe

    “This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won’t taste quite as good.”

    Ingredients

  • 1lbfresh asparagus spear
  • 1mediumonion, diced
  • 1tablespoonunsalted butter
  • 24ounces low sodium chicken broth (quantity to taste) or 24ounces reduced-sodium chicken broth (quantity to taste) or 24ounceschicken broth( quantity to taste)
  • 1mediumpotato, peeled and diced
  • 1celery rib, chopped
  • 1teaspoondried thyme( or fresh thyme)
  • 8ouncescream( You may want to use evaporated skim milk to cut more fat)
  • salt orsalt substitute
  • fresh ground white pepper

    • Directions

  • Soak and rinse asparagus.
  • Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
  • In a 3-quart saucepan, over medium heat, sauté 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.
  • Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.

    • Reviews

  • “Doubled recipe, and used 2 1/4 lbs asparagus as that is the bundle size i buy. Followed sugggestion of condensed skim milk in lieu of cream. What a treat! Making 3rd batch in 2 weeks now, we can’t get enough.”

  • “Very good, the perfect consistency. Thanks for posting!”

  • “This was good.I love asparagus and this is a good way to use up the extras.I think you could also use frozen asparagus.I used fat free evaporated milk, but sure this would be lots better if you used cream and don’t mind the extra calories.”

  • “I never thought I could be addicted to asparagus – YUM!!!”

  • “I made this soup for my Mom for lunch & we both loved it.I did not add the full amount of thyme, probably only 1/4 tsp or so. I added about 1/2 cup of half & half instead of the full cup of cream.It was delicious, & I will make this again!”

  • “We liked it.Here are my changes:3 large bullion cubes, 8 cups water, potato flakes, 1/3 the amount of thyme; evaporated milk.Reheated leftovers for 2 minutes @ 50% power.”

  • “Love this soup.Tripled the recipe and it turned out great!”

  • “This was delicious!! I made it as the recipe suggested with maybe a little less thyme and it was superb.I will definitly make this again.”

  • “This was used for my first attempt at a cream of anything.Totally hooked on it!”

  • “Excellent! I used the both stalks and tips and after cooking andblending put it thru foley mill.Loved the thyme and I used half and half milk.Next time I might add a little cheese as I love tweaking recipes.Enjoying a mug of it right now.Thanks”

  • “Very tasty. I left out the thyme, but added some kick by adding 2 tbs of prepared mustard. Turned out great. The kids are licking their bowls.”

  • “Very light flavor, and a tad too much thyme. I should have read that other people cut it in half before putting in a whole serving. It’s a great recipe for a base. I would prefer a little more flavor, perhaps some bacon drippings?I will definitely make this again, and do some revisions.”

  • “Great soup. I used more asperagus, because I wanted to use up what I had on hand. Made with milk to keep it a little healthier. Will make again.”

  • “This has become a favorite.I had some frozen asparagus to use up and some left over boiled potatoes.I followed the recipes without changing anything except i did not add the cream as i did not think it needed it…it was perfect.Next time i will sprinkle cheese on it before serving it .”

  • “This was very tasty!My husband and I really enjoyed the flavors.We had 2 bunches of asparagus left over from Christmas (uncooked… bought too much), so I searched for recipes with asparagus and found this.I love soups, so I had to try it.Thanks for sharing :)”

  • “I made this recipe for tonight’s supper.It is wonderful. I didn’t have any cream so I added 2 Tblsp of instant potatoes to the soup before blending it.I’ve been looking for a GOOD Cream of Asparagus and yours was fantastic and so easy to prepare.Thanks for sharing.This goes in my Outstanding Cookbook.I’m including a picture.Rita”

  • “This was an excellent, savory soup.One other reviewer dinged it for not having enough asparagus flavor and that might be true but really the flavors are much more complex and interesting for the addition of the onion, the celery and thyme (I used the full amount).I made mine with 1/2% milk which worked fine because we just aren’t that accustomed to flavor of heavy cream.I also reserved my tips and cooked them in the micro with a little bit of reserved broth from the soup to finish, adding them at the end with the milk.”

  • “Based on previous reviews, I cut down on the thyme..then.. added some lemon juice and crab meat for pizzazz! mmmmm…..So.. Its almost there.I thought there were too much onions, so I scaled back a little.I could have gone with more I think.Next time I’ll scale back even more on the thyme. Thank you for a very good recipe!it was easy and fun to make!”

  • “A very light and creamy cream soup we chose to drink from a mug in front of the TV.Ahhh, good stuff.Thanks Millie!”

  • “Wonderful soup!! My husband and the kids just loved it. Thanks for the recipe!!”

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