This is a very easy recipe to make and very yummy as well.

Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender.

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  • In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.

  • Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!

Nutrition Facts

112 calories; protein 4.3g 9% DV; carbohydrates 6.3g 2% DV; fat 8.1g 12% DV; cholesterol 5.6mg 2% DV; sodium 552.4mg 22% DV. Full Nutrition

Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/05/2007
This is the simplest basic recipe for creme of asparagus and it can be made simpler. I omitted the flour and it still came out delish. Instead of onions I added leaks, which for the most part, I did not puree and these gave the soup some body. I used one leek, almost top to bottom. First I sauteed the leeks in the butter, then added the can of broth and half&half. I used only one can (14 oz.) of chicken broth. Then I steamed the asparagus until then were bright green but still crunchy. I pureed the asparaus (left some for garnish) and mixed in with the broth. Three really basic steps. It fed two adults and three children (ages 6,8,3)with about 1/2 serving left over. I used no other flavoring but what the recipe called for (and the leeks) and the taste was wonderful. I did not use pepper (kids might not like it.) Read More
(88)

Most helpful critical review

Rating: 3 stars
03/26/2010
An adequate basic recipe to use more as a guide or reference tool. I didn't care for the margarine called for so I used butter. And because I wanted a creamier Cream of Asparagus Soup I used equal measurements of chicken broth and half and half. I don't know creamy this would be if prepared with so little half and half! I didn't feel all that flour was necessary so I reduced it by nearly half but because I used a higher proportion of half and half than the recipe directs I probably didn't need any at all. I sauteed some minced shallot and garlic before adding the asparagus then seasoned it lightly with Herbes de Provence to give it another dimension of flavor. Finally I pureed the soup which is different than the recipe directs. The final result was a 5-star soup. Read More
(28)
139 Ratings
  • 5 star values: 94
  • 4 star values: 33
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/05/2007
This is the simplest basic recipe for creme of asparagus and it can be made simpler. I omitted the flour and it still came out delish. Instead of onions I added leaks, which for the most part, I did not puree and these gave the soup some body. I used one leek, almost top to bottom. First I sauteed the leeks in the butter, then added the can of broth and half&half. I used only one can (14 oz.) of chicken broth. Then I steamed the asparagus until then were bright green but still crunchy. I pureed the asparaus (left some for garnish) and mixed in with the broth. Three really basic steps. It fed two adults and three children (ages 6,8,3)with about 1/2 serving left over. I used no other flavoring but what the recipe called for (and the leeks) and the taste was wonderful. I did not use pepper (kids might not like it.) Read More
(88)
Rating: 5 stars
12/04/2005
This was SO easy and SO delicious! I took the advice of the previous reviewer and added the Cayenne pepper. I included it with the asparagus and broth in the first seven minutes. For those who don't like a kick to their soup - omit. Otherwise this was great. I was worried that the asparagus would need to be pureed - don't bother. Much more taist whole. Will do this over and over. Really quick and yummy (also - veggie broth is perfect). Read More
(53)
Rating: 5 stars
08/27/2003
This was the first soup I have ever made from scratch & I thought it tasted great and was very easy to make. I used vegetable broth instead of chicken broth though because I'm vegetarian. I would reccomend cutting the asparagus up even smaller than reccomened, maybe 1/2 inch pieces. I also added about 1/4 cup of parmesean cheese. YMMMMM!!!!! Read More
(40)
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Rating: 3 stars
03/26/2010
An adequate basic recipe to use more as a guide or reference tool. I didn't care for the margarine called for so I used butter. And because I wanted a creamier Cream of Asparagus Soup I used equal measurements of chicken broth and half and half. I don't know creamy this would be if prepared with so little half and half! I didn't feel all that flour was necessary so I reduced it by nearly half but because I used a higher proportion of half and half than the recipe directs I probably didn't need any at all. I sauteed some minced shallot and garlic before adding the asparagus then seasoned it lightly with Herbes de Provence to give it another dimension of flavor. Finally I pureed the soup which is different than the recipe directs. The final result was a 5-star soup. Read More
(28)
Rating: 5 stars
03/27/2007
I am sitting here eating this right now & I must say that for as quick and simple as it was I wouldn't hesitate to serve it for company. The only things I did different than the recipe were cutting my asparagus into smaller pieces & adding a little dill. Read More
(21)
Rating: 4 stars
08/27/2003
Made this soup first according to the recipe and it was good. Then I pureed the soup and added 1 teaspoon of ground cayenne pepper to spice it up. If you like your soup a little spicey you'll love this. Read More
(17)
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Rating: 4 stars
02/25/2006
I thought this was quite easy and very good. I made a batch for my husband and I and because I liked it so well made some for a sick friend. The only thing I can complain about is that there is NO WAY this recipe feeds 8 people as stated in the recipe. We had it for supper and each got a good sized bowl. I would say if you were having cups of soup instead of bowls you might feed 4 people. I served it with crusty bread for a nice supper on a cold day! Read More
(16)
Rating: 3 stars
05/23/2011
Good recipe however I added a few more ingredients for flavour. I also cooked 1/2 a chopped onion and a peeled and chopped potato with the asparagus. I pureed all those veggies however I saved the cooked asparagus tips to re-add texture to the soup. I also used 2 cups of milk as well as the chicken broth. The flour and butter roue was necessary to the richness of the soup. I also added 2 cloved of minced garlic to the cooking veggies and pureed it with the rest. The garlic gave it an extremely good flavour. Read More
(10)
Rating: 4 stars
12/14/2006
Surprisingly tasty and easy. I used veggie stock like some reviewers, and I added cayenne as suggested by others. I also added some dill, a tiny tiny bit of nutmeg, and a sprinkle of MSG for good measure. The dill really perked it up, and a little bit of cayenne went a surprisingly long way. I was concerned it would be bland, but that was not the case at all. Read More
(10)