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

    Cream of Asparagus Soup. Photo by Jan in Lanark

    1/1 Photo of Cream of Asparagus Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Dib's's Note:

    This recipe is originally from Williams- Sonoma. The original recipe calls for onion, but when I made it I used shallots. I didnt trust the onion not taking over the delicate flavor of the asparagus.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan over medium heat melt butter.
    2. 2
      Add the shallots and celery and saute for 3-4 minutes-do not brown.
    3. 3
      Add the stock, the cut asparagus minus 18 tips, potatoes and basil.
    4. 4
      Raise the heat to medium high and bring to a boil.
    5. 5
      Reduce heat and simmer gently for 20 minutes.
    6. 6
      In small batches puree soup in a food mill, blender or food processor.
    7. 7
      If using a blender or processor force puree through a strainer with a wooden spoon-this removes any asparagus fibers.
    8. 8
      Return puree to the pan, stir in cream and season with a bit of salt and pepper.
    9. 9
      Stir well, simmering for 3 minutes.
    10. 10
      Taste and adjust seasonings.
    11. 11
      Into a pan of salted, boiling water cook asparagus tips for 2 minutes.
    12. 12
      Drain.
    13. 13
      Ladle soup into bowls and crown each bowl with 3 asparagus tips each.
    14. 14
      Serve hot or chill and serve cold, again adjusting seasonings.
    15. 15
      TIP-when serving creamed soups they are never boiled once the cream is added, so heat the serving bowls with very hot water, pour out, quickly dry and ladle in the soup.

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    Ratings & Reviews:

    • on March 27, 2010

      55

      This soup is wonderful. We've made it several times, but with onions rather than shallots (although I LOVE shallots and can't wait to try it that way). We've also made it half and half and one using cream. Both ways are delicious, as is having it with with no cream or half and half at all. Also -- I used an immersion blender right on the stovetop and didn't bother with straining. Great recipe. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2009

      55

      Wonderful soup. Husband really liked it and gave it a 9/10 which is a high rating for him... Added most of a medium onion instead of shallot and 3 ribs of celery and 2% milk instead of cream. Also added 1/3 basil while cooking and balance shortly before serving to protect the flavor of the fresh basil. All in all a very nice, fresh, flavorful, low cal soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2003

      55

      The first asparagus of the season is here- I made this soup and thought it was great- used part light cream with the heavy cream and served it hot.

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

    Read All Reviews (10)

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    Nutritional Facts for Cream of Asparagus Soup

    Serving Size: 1 (561 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 509.8
     
    Calories from Fat 355
    69%
    Total Fat 39.5 g
    60%
    Saturated Fat 23.7 g
    118%
    Cholesterol 133.8 mg
    44%
    Sodium 302.2 mg
    12%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 6.2 g
    24%
    Sugars 6.2 g
    25%
    Protein 12.8 g
    25%

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