This great spring soup is delicious and filling. When I was single, I liked to freeze leftovers. Now, my husband gobbles it up before I can find a lid for my tupperware!

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Cut the asparagus spears into bite-size pieces; set the tips aside. Divide the spear pieces into two separate microwave-safe containers. Place 1/2 tablespoon butter in each bowl. Loosely cover both containers and place in the microwave oven; cook on High until the asparagus is completely soft, 15 to 20 minutes.

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  • While the asparagus steams, melt 1/2 cup butter in a large saucepan over medium-high heat; cook the onion and garlic in the butter until soft, about 5 minutes. Sprinkle in the flour and stir briskly for 1 minute. Add the chicken soup, milk, hot pepper sauce, salt, pepper, liquid smoke, and the steamed asparagus stalks; cook until heated through, 7 to 10 minutes.

  • Pour about 3/4 of the soup into a blender in batches, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot. Add the remaining 1/4 of the soup into the pureed soup; stir in the asparagus spears. Cook until thoroughly reheated, about 5 minutes.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

362.79 calories; 11.86 g protein; 23.59 g carbohydrates; 25.44 g fat; 69.35 mg cholesterol; 3055.99 mg sodium.Full Nutrition


Reviews (4)

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Most helpful positive review

javajunkie
10/15/2011
I never add ANY salt until it's finished cooking and I've tasted it... To the person who added that much salt was just silly for not thinking twice beforehand... Liquid smoke is optional but when used ever so slightly its a nice taste
(6)

Most helpful critical review

Anonymous
04/05/2010
I have to complain. I hope the 2T. salt is a typo. This is WAAAY too salty! I just ruined a whole batch and having diluted it twice it is still too salty. I don't think the liquid smoke helps either. Cooking the asparagus like this in the micro only made it tough and almost burned it. Steaming it stovetop or in the micro with water would be a lot better. A few bacon sprinkles could take the place of liquid smoke if you really wanted it to have that flavor.
(8)
4 Ratings
  • 4 Rating Star 2
  • 1 Rating Star 1
  • 3 Rating Star 1
Anonymous
04/05/2010
I have to complain. I hope the 2T. salt is a typo. This is WAAAY too salty! I just ruined a whole batch and having diluted it twice it is still too salty. I don't think the liquid smoke helps either. Cooking the asparagus like this in the micro only made it tough and almost burned it. Steaming it stovetop or in the micro with water would be a lot better. A few bacon sprinkles could take the place of liquid smoke if you really wanted it to have that flavor.
(8)
Carla
05/29/2009
Thicker than I thought it would be. I would like it better with some Chicken or Turkey included. Using the blender is a must!
(6)
javajunkie
10/15/2011
I never add ANY salt until it's finished cooking and I've tasted it... To the person who added that much salt was just silly for not thinking twice beforehand... Liquid smoke is optional but when used ever so slightly its a nice taste
(6)
CLINTWIGEN
06/05/2011
I'm only giving this a four since I think that using the microwave is not the way to steam your asparagus. I pretty much followed the recipe other than using that method for the steam. Use a standard steamer until the trimmed stalks are tender and the rest is superb. I think some people don't understand that microwaves vary in power and such and mess up. Steam the stalks do the tips as memtioned and all will be well.
(2)