Uncle Bill’s Asparagus Soup

Uncle Bill’s Asparagus Soup

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 8

    • About This Recipe

    “A very tasty low calories, fat and cholesterol soup. Quick and easy to make.”

    Ingredients

  • 1 1/2 lbsfresh asparagus spears
  • 3tablespoonsbutter
  • 1mediumonion, chopped smal
  • 6cupswater
  • 2mediumpotatoes, peeled and cubed
  • 3tablespoonschicken soup base
  • 1tablespoonfennel seed
  • 1/4 teaspoonfreshly ground black pepper
  • 1/2 teaspoonseasoning salt

    • Directions

  • Break off tough ends of asparagus and discard.
  • Cut tips off asparagus and set aside.
  • Cut remainder of asparagus stems into 1 inch pieces.
  • In a frying pan, add butter and chopped onions and saute’ until onions are translucent, about 5 minutes.
  • In a large saucepan, add water, cubed potatoes, asparagus pieces, saute’ed onions and cook until potatoes are tender, about 15 minutes.
  • In a food processor or blender, puree’ soup in batches and return to saucepan.
  • Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
  • Adjust seasonings to taste.
  • Serve soup hot.

    • Reviews

  • “I added parmesan, but still felt like it needed more…something.Nice diet soup for me, though.”

  • “As a asparagus lover, I was eager to try this dish.My own rendition used light butter added to the soup after the mix was pureed – cooking the onions in cooking spray – maximizing the flavor while keeping the calories low.Based on the previous reviewer comments about the fennel, I kept mine in a herb pouch.Loved the combination of fennel and asparagus, something that I had never considered despite my fondness for both.A light and lovely supper which wasa wonderful taste of springtime.”

  • “This soup was very good. a lovely green and the texture perfect. All the flavors blended well and came through. The fennel added a nice flavor to the broth, but when you bit into one it came on to strong. I will definitely make the soup again using a tea ball or chachet for the fennel seeds to keep them out of the finished soup.”

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