Cream of Asparagus Soup

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photo by BearsFanJeff photo by BearsFanJeff
photo by BearsFanJeff
photo by El Mago photo by El Mago
Ready In:
1hr 35mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a large saucepan, saute the leeks in butter.
  • Add broth, asparagus, potatoes, salt and pepper.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  • In a blender, process soup in batches until smooth; return to pan.
  • Add milk; cook over low heat until heated though.
  • Sprinkle with parsley.

Questions & Replies

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Reviews

  1. El Mago
    The Cream of Asparagus was smooth as silk. I followed the recipe exactly with one exception; I wanted to cut down the fat and calories normally associated with butter or margarine, so I used a brand of fat free in that "I can't believe" stuff. 5 calories and 0 fat per serving. Not bad at all! Everything else was to the letter and it worked just fine. There were no leftovers because everyone had second helpings. Good thing I set aside a bowl for my parents before it all disappeared! All I forgot was to sprinkle the parsley before taking the picture. Thanks for another great dish, FrooitLoop.
     
  2. BearsFanJeff
    Very delicious! The soup was rich and creamy. I was a little worried that the asparagus taste might be too strong, but it was actually quite mild. I substituted one cup of white wine for one cup of chicken broth. I also used heavy cream instead of milk and added a tablespoon of honey for just a slight hint of sweetness. Served with shave romano cheese and some French bread. Mmmm....
     
  3. 20XCRunner12
    This soup was very good. I made it exactly as it said, except I left some chunks instead of pureeing the soup until completely smooth. Served with crackers, bread, and parm. cheese.
     
  4. grosskermit
    I used El Mago's fat free "I can't believe" butter idea, and added 1/2 teasp. garlic powder (the Italian in me keeps showing up). Great recipe FruitLoop!
     
  5. Kathleen From Michi
    Very tasty soup. I like my soup chunky so I used and extra pound of asparagus and 2 cups of potatoes adding them in after the soup was pureed. I also used a stick blender which allowed me to blend the soup right in the pot. A real time saver.
     
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Tweaks

  1. BearsFanJeff
    Very delicious! The soup was rich and creamy. I was a little worried that the asparagus taste might be too strong, but it was actually quite mild. I substituted one cup of white wine for one cup of chicken broth. I also used heavy cream instead of milk and added a tablespoon of honey for just a slight hint of sweetness. Served with shave romano cheese and some French bread. Mmmm....
     

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