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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Chop the asparagus. Set aside 2 cups of the asparagus tips.

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  • 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.

Nutrition Facts

213 calories; 14.8 g total fat; 44 mg cholesterol; 1565 mg sodium. 16.2 g carbohydrates; 6.9 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2011
Delicious and very simple. Only difference I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks! Read More
(20)

Most helpful critical review

Rating: 3 stars
01/28/2014
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 little corn starch after the blender step and put it in the crock pot for about 4 hours. The taste is bland and needs salt and pepper for sure. Read More
(3)
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/30/2011
Delicious and very simple. Only difference I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks! Read More
(20)
Rating: 5 stars
04/30/2011
Delicious and very simple. Only difference I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks! Read More
(20)
Rating: 4 stars
05/08/2011
do we use the asparagus that was set aside or save it for another purpose? If so when do we add it? Read More
(12)
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Rating: 5 stars
05/03/2011
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. Read More
(9)
Rating: 5 stars
05/13/2011
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 will make this again. Read More
(8)
Rating: 4 stars
05/10/2011
this is a great and easy recipe the kids liked it as well. I added some mushrooms to the list of ingredients. thanks! Read More
(6)
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Rating: 5 stars
06/09/2011
GREAT! my hubby and son loved it! Read More
(5)
Rating: 4 stars
07/21/2012
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 cooking the flour in the butter and then adding the liquid. I used a stick blender in the pot and reserved some of the thin asparagus tips as a garnish along with a little additional cream. It makes for a beautiful presentation. Read More
(4)
Rating: 3 stars
01/28/2014
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 little corn starch after the blender step and put it in the crock pot for about 4 hours. The taste is bland and needs salt and pepper for sure. Read More
(3)
Rating: 5 stars
02/27/2012
Awesome recipe! I did not change a thing. Thanks Miss Diane! Read More
(3)