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    You are in: Home / Recipes / Asparagus Soup Recipe
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    Asparagus Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chicagoland Chef du Jour's Note:

    A great beginning to any meal. Great for lunch or dinner. This is very good and easy to make. This recipe is easily halved. The first time I made this, I used what I had on hand and made a couple substitutions. I used scallions for the leeks, used a red potato, decided not to garnish with the tips and tossed them in, no sour cream or chives. I pureed with a hand blender. It still was outstanding! Enjoy! From the Chicago Tribune "good eating" section, 5.6.09.

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    Units: US | Metric


    1. 1
      Clean asparagus and cut into 2" pieces. Reserve tips for garnish.
    2. 2
      Prepare potatoes, peel and cut into 2" pieces.
    3. 3
      Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
    4. 4
      Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
    5. 5
      Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
    6. 6
      Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired.
    7. 7
      Puree in small batches in a blender or sue a hand blender.
    8. 8
      Stir in lemon juice to taste.
    9. 9
      Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on March 20, 2012


      Flavorful! Nice and easy, with simple ingredients. I skipped reserving the tips of the asparagus and put them right in there. I too used the immersion blender. Only used 1 tablespoon of butter, omitted the oil. Also kept my soup thick with about 3 cups of broth, I added about 3/4 cup of evaporated milk at the end and skipped the sour cream. Thank you. I will be making this again.

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    • on May 17, 2009


      This was very good! I added the tips in with the soup, subbed 7 scallions for the leeks, and used my immersion blender to blend it all. I added just 3 cups of low fat/sodium chicken broth, as I like my soups on the thicker side. The asparagus taste wasn't very strong after cooking, it reminded me a bit of split pea soup. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Asparagus Soup

    Serving Size: 1 (479 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 210.7
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 4.2 g
    Cholesterol 12.3 mg
    Sodium 1082.1 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 2.0 g
    Sugars 3.2 g
    Protein 6.9 g

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