Cream of Fresh Asparagus Soup I

4.6
(103)

What a great way to use that spring-fresh asparagus!

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Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 ½ pounds fresh asparagus

  • 1 ½ cups chopped onion

  • 6 tablespoons butter

  • 1 pinch salt

  • 6 tablespoons all-purpose flour

  • 2 cups water

  • 4 cups hot milk

  • 1 teaspoon dried dill weed

  • 1 teaspoon salt

  • ½ teaspoon ground white pepper

  • 2 tablespoons tamari

Directions

  1. Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.

  2. Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.

  3. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.

  4. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.

  5. In blender, puree sauce bit-by-bit with milk until thoroughly smooth.

  6. Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.

  7. As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

Nutrition Facts (per serving)

255 Calories
15g Fat
22g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 255
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 47%
Cholesterol 44mg 15%
Sodium 876mg 38%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Total Sugars 12g
Protein 10g
Vitamin C 10mg 49%
Calcium 236mg 18%
Iron 3mg 18%
Potassium 562mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.