-
-
My review
Cream of Asparagus Soup II
CORWYNN DARKHOLME
"This is a very easy recipe to make and very yummy as well."
Added to shopping list.
Go to shopping list.
Ingredients
servings 112 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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
Per Serving: 112 calories; 8.1 g fat; 6.3 g carbohydrates; 4.3 g protein; 6 mg cholesterol; 552 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 96115 Ratings
-
-
-
-
-
Most helpful positive review
3/5/2007
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...
Most helpful critical review
3/25/2010
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 ...
Most helpful
Most positive
Least positive
Newest
3/5/2007
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...
12/4/2005
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 wh...
10/30/2000
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 wou...
3/25/2010
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 ...
3/27/2007
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 cu...
2/25/2006
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 ther...
2/16/2001
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...
5/23/2011
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 t...