Not So Creamy Cream Of Asparagus Soup

"I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato."
 
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photo by kiwiheather photo by kiwiheather
photo by kiwiheather
photo by NoraMarie photo by NoraMarie
Ready In:
50mins
Ingredients:
10
Serves:
5
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ingredients

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directions

  • Wash asparagus and trim away outside of woody stalks.
  • Cut stalks into 1-inch pieces.
  • Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
  • Add chicken broth and water,and bring to a boil.
  • Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
  • Return to saucepan over low heat.
  • Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
  • Heat a few minutes longer, but do not allow soup to boil.

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Reviews

  1. This was absolutely wonderful! I didn't add the lemon, used red potatoes and black pepper because I didn't feel like running to the store in the pouring rain!This soup was real easy to make and has a great texture. I might add more asparagus next time just because I can never get enough. Thanks Mep!
     
  2. Very tasty, especially with some cheddar cheese added! I also saute' a little carrot with the veggies, yum, yum!
     
  3. Very good and very easy. Added garlic, put almost a kilo of asparagus, substituted margarine for olive oil and cream for no-fat yogurt. Also used the immersion blender. Light, tasty - even kids ate it, despite it being so healthy!
     
  4. Very nice recipe. I did add vegetable broth instead of the water but also the chicken broth as the recipe states. I added just a hint of garlic and ground pepper. Garnished with chopped fresh dill and a small scoop of sour cream. It was a very light version of asparagus soup, but definitely enjoyed it and will male it again.
     
  5. Great rescue for asparagus that was starting to wilt. I also followed the lead of several other reviewers and added a bit of garlic and used ricotta cheese instead of cream. Used the immersion blender to puree and we had a tasty, quick meal!
     
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Tweaks

  1. Very good and very easy. Added garlic, put almost a kilo of asparagus, substituted margarine for olive oil and cream for no-fat yogurt. Also used the immersion blender. Light, tasty - even kids ate it, despite it being so healthy!
     
  2. Very nice recipe. I did add vegetable broth instead of the water but also the chicken broth as the recipe states. I added just a hint of garlic and ground pepper. Garnished with chopped fresh dill and a small scoop of sour cream. It was a very light version of asparagus soup, but definitely enjoyed it and will male it again.
     
  3. Great rescue for asparagus that was starting to wilt. I also followed the lead of several other reviewers and added a bit of garlic and used ricotta cheese instead of cream. Used the immersion blender to puree and we had a tasty, quick meal!
     
  4. A great way to use up Asparagus that's getting shriveled up. I used bacon grease instead of margarine, and added a little extra flavor.
     
  5. I thought this was just wonderful. Creamy, but not overly so - the potato adds a great texture to the soup! This recipe was sooooo easy - it took longer than reheating a can, but the flavour was worth it. I added lemon pepper instead of white pepper (it was all I had),used reconstituted veggie stock (I'm a vegetarian) and half a tub of ricotta to give it a little protein, but otherwise like this untouched. I will DEFINITELY be making this again! Thanks for posting.
     

RECIPE SUBMITTED BY

July 8, 2009: Our resident bionic woman lost her battle to cancer yesterday. MEP was a passionate, caring and beloved member of our community and she will be deeply missed. Our thoughts go out to her family, Gordy and Cakes, at this difficult time. Her vivacious spirit will live on here at Recipezaar. If you'd like to express your condolences, there is a thread here: <br> <br>http://www.recipezaar.com/bb/viewtopic.zsp?t=306823 <br> <br>and a cookathon here: <br> <br>http://www.recipezaar.com/bb/viewtopic.zsp?t=306828 <br> <br>Liza @ Recipezaar <br>****************************************************** <br> <br>I AM The Bionic Woman. <br> <br>I am married. To El Gordo for 29 years. <br> <br>I have one daughter whom I call Cakes, but is actually Caitlin. She's 18, and absolutely amazing. <br> <br>I also have a dog named Otis Voy - a Chocolate Lab who is 14 years old ! <br> <br>I am a cancer survivor. I was diagnosed with Stage 4 Hodgkin's Lymphoma in 1994. It came back again in 1996, and I then had a bone marrow transplant.Was cancer free for 12 years. <br> <br>I also had a liver transplant in 2005 - and I'm still here... <br> <br>And now I can add that I've just been diagnosed with Secondary Myelodysplastic Syndrome (MDS) as a result of the above-mentioned cancer/bone marrow transplant. <br>The s--- never ends...and now...lung cancer! <br>A new challenge for The Bionic Woman!
 
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