Total Time
40mins
Prep 10 mins
Cook 30 mins

A very tasty low calories, fat and cholesterol soup. Quick and easy to make.

Ingredients Nutrition

Directions

  1. Break off tough ends of asparagus and discard.
  2. Cut tips off asparagus and set aside.
  3. Cut remainder of asparagus stems into 1 inch pieces.
  4. In a frying pan, add butter and chopped onions and saute' until onions are translucent, about 5 minutes.
  5. In a large saucepan, add water, cubed potatoes, asparagus pieces, saute'ed onions and cook until potatoes are tender, about 15 minutes.
  6. In a food processor or blender, puree' soup in batches and return to saucepan.
  7. Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
  8. Adjust seasonings to taste.
  9. Serve soup hot.
Most Helpful

3 5

I added parmesan, but still felt like it needed more...something. Nice diet soup for me, though.

4 5

As a asparagus lover, I was eager to try this dish. My own rendition used light butter added to the soup after the mix was pureed - cooking the onions in cooking spray - maximizing the flavor while keeping the calories low. Based on the previous reviewer comments about the fennel, I kept mine in a herb pouch. Loved the combination of fennel and asparagus, something that I had never considered despite my fondness for both. A light and lovely supper which was a wonderful taste of springtime.

4 5

This soup was very good. a lovely green and the texture perfect. All the flavors blended well and came through. The fennel added a nice flavor to the broth, but when you bit into one it came on to strong. I will definitely make the soup again using a tea ball or chachet for the fennel seeds to keep them out of the finished soup.