Low-fat Cream of Asparagus Soup

Submitted by Kendra*

"I have absolutely no idea where this recipe came from. All I know it is GOOD! I usually make it with asparagus, although I've also used broccoli. My DH loves this soup!"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 2

ingredients

• 1 lb fresh asparagus
• 1 tablespoon butter or 1 tablespoon margarine
• 2 tablespoons flour
• 1 teaspoon chopped garlic
• 2 cups nonfat milk
• 1⁄4 cup sliced green onion
• 1 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Take one asparagus spear, hold at both ends, and bend it until it breaks.
2. Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
3. Slice asparagus spears in 1 inch lengths.
4. You should have about 2 cups of asparagus pieces.
5. Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
6. Drain well.
7. While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
8. Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
9. Pour into saucepan and heat gently until soup thickens.
10. I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.

Reviews

[fidem]

That was delicious. Just added 1 more teaspoon of salt and decreased the amount of garlic. By the way, you can use all parts of asparagus. Tried, tasted, approved.

 

[909692]

This is a good and easy soup. I was feeling lazy, so I used garlic powder and accidentally spilled it, but it was still good. I used the whole asparagus. I had some huge pieces and used the vegetable peeler to peel the lower stems, and that made it edible.

 

[Chef Saskatchewan B]

Great recipe! The taste was almost exactly like the "high" fat versions. I would recommend steaming the asparagus so as to not loose the nutrients that are lost through boiling. I also added 2 chicken bouillon cubes and reduced the salt by 1/2. I also took another reviewer's recommendation to sauté the garlic which I did together with the flour and butter...don't allow the garlic to brown. This step helps remove the flour taste too. Overall, this was easy and great tasting. Thanks for sharing

 

[kes935]

Agreed with the other reviewers the garlic is overpowering. I only used a 1/2 tsp minced and that's all I tasted after blending with the asparagus. So I added 2 tbsp of grated parmesan and a few more shakes of pepper when heating it on the stove and that kind of rounded out the flavor nicely. But if you want a more "pure" asparagus soup, skip the garlic or just use a little powder, not minced. Also, why not use all of the stems? Get more bang for your buck, it doesn't matter that the bottoms are tougher, you're blending it up anyway. I used all the stems and it was a beautiful green colored soup with a little bit of texture to it.

 

[mld1265]

Made this tonight for first time. My family likes LOTS of flavor and my husband particularly likes creamy/cheesy things. I also wanted the recipe to go a little further so I added a vegetable boullion cube to the water in which I cooked the asparagus and didn't drain it. Most boiled out but there was about 3/4 cup left. And once it had thickened on the stove, I added 1/2 a cup of low-fat sour cream. This helped it be more creamy. Topped with a sprinkle of parmesan and I saved a few asparagus tips before pulverizing the rest to garnish. Really good. Husband wanted seconds!