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My review
Easy Cream of Asparagus Soup
17
Miss Diane
"This is an easy, delicious recipe I got from a local restaurant. I make this every spring when asparagus is abundant here. I think because of the sherry this soup has a wonderful nutty flavor. This can easily be made as a low-calorie soup by using 1 tablespoon olive oil instead of the butter, and by omitting the heavy cream. Just add a little cornstarch to thicken, if needed."
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Ingredients
1 h 40 m servings 213Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Chop the asparagus. Set aside 2 cups of the asparagus tips.
- Melt the butter in a stockpot over medium heat. Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes. Add the sherry and chicken stock; bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes. Remove from heat and allow to cool at least 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid in place 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. Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream. Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes. Season with salt and pepper.
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Reviews
Read all reviews 1212 Ratings
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Most helpful positive review
4/30/2011
Delicious and very simple. Only difference, I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks!
Most helpful critical review
1/28/2014
This recipe was okay. It was very thin not at all a cream soup. I choose not to add the heavy cream it simply didn't need the liquid and I didn't need the fat and calories. Instead I added a ...
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4/30/2011
Delicious and very simple. Only difference, I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks!
5/8/2011
do we use the asparagus that was set aside or save it for another purpose? If so, when do we add it?
5/3/2011
I make this same soup but for those who prefer a chunkier soup delete using the blender portion. It is terrific both ways and my hubby loves this recipe. If I could give this a 10 star I would.
5/13/2011
Thank you for a nice easy recipe. In an attempt to reduce the salt and the fat, I made some changes. I used unsalted butter, low salt chicken stock, and low fat buttermilk instead of cream. I...
5/10/2011
this is a great and easy recipe, the kids liked it as well. I added some mushrooms to the list of ingredients. thanks!
7/21/2012
This is a little thin for us as written. But really nice flavor. I used white onion instead of red and next time I would add about 2 Tablespoons of flour to the butter / onion - make a roux by...
1/28/2014
This recipe was okay. It was very thin not at all a cream soup. I choose not to add the heavy cream it simply didn't need the liquid and I didn't need the fat and calories. Instead I added a ...