Cream of Asparagus Soup Recipe

Serves 4

This soup is wonderful served hot or cold.

Half and half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.

Be sure to adjust the seasoning after you add the cream (or half and half, or milk), especially if you plan to serve it cold. You may want to use evaporated skim milk to cut more fat.

Using 2% milk makes each serving approximately 150 calories and 5 grams of fat.

Ingredients:

  • 1 lb fresh asparagus spears
  • 1 medium onion, diced
  • 1 tbsp butter
  • 3 cups chicken stock
  • 1 medium potato, peeled and diced
  • 1 rib celery, chopped
  • 1 sprig fresh thyme or 1 tsp dried thyme
  • 1 cup 2% low-fat milk
  • Salt and freshly ground white pepper to
  • Taste

    • Instructions:

    1. Soak and rinse asparagus.
    2. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks.
    3. In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent.
    4. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
    5. Cover and bring to a boil.
    6. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
    7. Remove from heat and let cool.
    8. Remove asparagus tips and set aside.
    9. Place half of the soup at a time in a blender container.
    10. Cover and blend at high speed for 20 to 30 seconds or until very smooth.
    11. Pass through a fine sieve and return blended soup to saucepan.
    12. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.