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My review
Cream of Fresh Asparagus Soup I
MARBALET
"What a great way to use that spring-fresh asparagus!"
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Ingredients
50 m servings 255 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
- Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
- When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
- Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
- In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
- Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
- 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; 15 g fat; 22.3 g carbohydrates; 9.9 g protein; 44 mg cholesterol; 876 mg sodium. Full nutrition
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Reviews
Read all reviews 8299 Ratings
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Most helpful positive review
2/19/2006
Had some extra asparagus so I decided to try this soup and it turned out GREAT! I used a whole stick of butter because I was too lazy to measure out 6 tablespoons. I cooked it on my gas stove o...
Most helpful critical review
5/20/2012
Too many changes required to rate this any higher than three stars. First, taking the cue from other reviewers, I reduced the amount of milk by about half. Good call. Second, I reduced the amo...
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2/19/2006
Had some extra asparagus so I decided to try this soup and it turned out GREAT! I used a whole stick of butter because I was too lazy to measure out 6 tablespoons. I cooked it on my gas stove o...
3/8/2007
My husband and I loved this recipe. My adult son stopped by just as I was serving it up, and he too thought it was excellent. I made a few minor changes as follows: I used skim milk for the m...
1/29/2005
I used chicken broth instead of the water for more flavor. I also decreased the amount of milk so it would be slightly thicker. A very fresh and flavorful soup. I will certainly make this recip...
6/5/2003
Yum - this soup is good! Following suggestions of previous reviewers I only used 2 cups of milk - which led to a thick and creamy soup. I also used two chicken stock cubes. This plus the soy ...
3/26/2004
This came out deelish! I too, omitted the salt since there was soy sauce included and it was fine. I added a touch more pepper as well. I also didn't puree the veggies, just mashed them, pref...
5/26/2004
I liked this soup better before adding the soy sauce. Without the soy, it would have five stars. I also added less milk, because I like thick soups. In fact I used half and half instead. It...
7/17/2002
This was a very good soup. I also put everything in one pot and used a hand blender to blend it all together. I used chicken stock instead of water and heavy whipping cream instead of the milk....
5/20/2012
Too many changes required to rate this any higher than three stars. First, taking the cue from other reviewers, I reduced the amount of milk by about half. Good call. Second, I reduced the amo...
9/14/2004
When asparagus is in season, the first thing I do is make this soup. My husband won't eat asparagus any other way. We like it so well that I've passed it along to others several times.