Total Time
40mins
Prep 15 mins
Cook 25 mins

A tangy twist on asparagus soup with a little kick from the nutmeg. Great summer soup! From TOH.

Ingredients Nutrition

Directions

  1. In med saucepan, saute onion and celery in butter until tender.
  2. Dissolve cornstarch in water.
  3. Add cornstarch mixture and bouillon cubes to saucepan.
  4. Bring to boil over med heat; cook and stir 2 minute.
  5. Add asparagus and reduce heat.
  6. Simmer, covered, until asparagus is crisp-tender, approx 3-4 minute.
  7. Add milk and spices.
  8. Cover and simmer 25 min, stirring occasionally.
Most Helpful

4 5

I downsized this to just one serving for my lunch. I love the addition of lemon with the asparagus. It really brightens the soup.

4 5

This was really good. I freaked out a little when I saw how thick the cornstarch made the mixture, but it was fine! I used half milk and half water b/c I ran out of milk! Needs to be pureed. Very yummy and reheats nicely.

5 5

Wow! Will be making this often! Thanks winkki!