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Cream of Asparagus Soup
Course
Soup
Keyword
Soup
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
6
Calories
244
kcal
Ingredients
4
tbsp
butter
1
cup
finely diced onion
2
cloves
minced garlic
4
tbsp
flour
4
cups
chicken or vegetable stock
1
pound
asparagus
chopped into small pieces
1 to 2
cups
heavy cream
Salt and pepper to taste
Instructions
In a large soup pan, sauté onion in butter for about 4 minutes or until soft.
Season with salt and pepper.
Add garlic and cook another 30 seconds, stirring constantly.
Add flour and cook for a minute or two stirring often.
Add chicken or vegetable stock.
Whisk to combine with flour.
Bring to a boil, whisking often. Turn down heat. Add asparagus.
Simmer about 4 minutes or until asparagus is just tender.
Remove from heat. Let cool a bit.
Remove about a cup of the chopped asparagus and set aside.
Puree the rest of the mixture in a blender until smooth.
Pour mixture back in the soup pan. Heat. Add 1 to 2 cups cream.
Add reserved chopped asparagus.
Taste to see if more salt and pepper are needed.
Nutrition
Calories:
244
kcal
|
Carbohydrates:
17
g
|
Protein:
8
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
51
mg
|
Sodium:
253
mg
|
Potassium:
420
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
1177
IU
|
Vitamin C:
7
mg
|
Calcium:
69
mg
|
Iron:
2
mg