Total Time
30mins
Prep 10 mins
Cook 20 mins

An appealing-looking soup with a pleasing asparagus taste. Delicious hot or cold. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Ingredients Nutrition

Directions

  1. If using fresh asparagus, wash stalks and cut off the coarse ends.
  2. Cook the asparagus in 2 cups boiling water until tender.
  3. Drain, reserving 1 cup of the water.
  4. Cut off the tips, chop them and reserve.
  5. Put the chicken stock, onion, and reserved water in a pan and bring to boil.
  6. Add the asparagus and simmer for 5 minutes.
  7. Put through a strainer or vegetable mill or puree in a food processor or an electric blender.
  8. Return to the pot and add the milk or cream and salt and pepper to taste.
  9. Reheat and adjust the seasonings.
  10. Before serving, sprinkle with reserved chopped tips.
Most Helpful

4 5

Love it! I used 1 and a half times the fresh asparagus. It's a little thin with skim milk, so I add a cup of instant mashed potato flakes to thicken it a little. YUMMY! (We actually tried this recipe last summer, but since I'm getting ready to go home and make it for the third time since then, I figure it's about time to rate it.)

5 5

I really liked this recipe! I used a 10-ounce package of frozen asparagus and forgot to adjust the liquids accordingly, so I thought it would be too watery, but it didn't taste thin at all. I used low-fat soy milk, and it was very tasty, although I was a bit too liberal with the salt and pepper. Thanks for a great recipe!

4 5

I used skim milk, so it turned out a little too thin, but the flavor was really great.