122 Ratings
  • 5 Rating Star 105
  • 4 Rating Star 15
  • 2 Rating Star 1
  • 3 Rating Star 1

I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.

Kristy
prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.

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  • Melt butter with drippings in a saucepan over medium heat.

  • Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.

  • Whisk flour into the mixture and cook for 1 minute.

  • Whisk in chicken broth and bring to a boil.

  • Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.

  • Reduce heat and simmer for 20 minutes.

  • Pour the soup into a blender, 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 in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

  • Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.

  • Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.

  • Garnish soup with crumbled bacon.

Tip

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

Nutrition Facts

170.73 calories; 5.19 g protein; 12.74 g carbohydrates; 2.55 g dietary-fiber; 2.57 g sugars; 11.77 g fat; 6.47 g saturated-fat; 29.02 mg cholesterol; 756.02 IU vitamin-a-iu; 3.43 mg niacin-equivalents; 0.21 mg vitamin-b6; 10.7 mg vitamin-c; 51.68 mcg folate; 53.15 mg calcium; 1.82 mg iron; 23.77 mg magnesium; 428.2 mg potassium; 147.49 mg sodium; 0.2 mg thiamin; 105.92 calories-from-fat; 28 percent-of-calories-from-carbs; 59 percent-of-calories-from-fat; 11 percent-of-calories-from-protein; 32 percent-of-calories-from-sat-fat


Reviews (93)

Read All Reviews

Most helpful positive review

HoosierJenny
04/22/2012
OH MAN! This is a great soup. Made a little healthier version - used veggie broth omitted the bacon and used skim milk. I over-salted the soup and remembered a trick my grandma told me once. Peel and cut in half a potato add to the soup cook until the potato is soft remove potato. It pulled just the perfect amount of salt out of the soup. PERFECT! Thanks for the great recipe.
(43)

Most helpful critical review

Anonymous
04/21/2016
Really didn't like the flavor. Followed the directions exactly and very planty nasty aftertaste and smell. I could not taste the onion or anything except asparagus. I put almost a whole block of medium cheddar cheese into the soup to make it edible. The Cheese flavor covered the nasty aftertaste.
122 Ratings
  • 5 Rating Star 105
  • 4 Rating Star 15
  • 2 Rating Star 1
  • 3 Rating Star 1
HoosierJenny
04/22/2012
OH MAN! This is a great soup. Made a little healthier version - used veggie broth omitted the bacon and used skim milk. I over-salted the soup and remembered a trick my grandma told me once. Peel and cut in half a potato add to the soup cook until the potato is soft remove potato. It pulled just the perfect amount of salt out of the soup. PERFECT! Thanks for the great recipe.
(43)
Anonymous
02/11/2012
This soup is amazing! The only change I made was to add the mushrooms with the asparagus stalks so that I could puree the mushrooms and hide them from my son. He hates mushrooms.
(37)
Richard
03/09/2012
This is a great soup. I fought the inclination to put some garlic in with the cooking onions and the celery but it didn't need it. The bacon bits I used were from one of those "real bacon bits" bags so I could use the actual bacon I cooked in my microwave for BLT sandwiches. This soup is to die for and I cooked it exactly as described by this excellent chef/mother. Thanks for the new soup recipe and I am sure the other readers will be checking this recipe out soon.
(32)
Jamie West
11/25/2013
This soup is absolutely fabulous. I made it exactly according to the recipe... no need for any changes! You could leave out the half and half and it still is lovely. I ended up adding it in because I hate it when people make a bunch of changes and then criticize the original recipe. It also reheats well the next day.
(22)
neesie
02/26/2014
I gave 4 stars as I had to add some flavor - a little extra sea salt fresh ground pepper and a couple dashes of cayenne really brought out the flavors. I used leftover steamed asparagus (added later in the process) and kept aside the tips (also added later to the mushrooms). I sliced the mushrooms super thin on a mandoline used fat free 1/2 &1/2 and bumped up the flavor of the chicken broth with a little chicken broth paste (awesome stuff). yummy recipe!!
(8)
Jennifer Lauren Smith
03/06/2013
This was a fantastic soup. Absolutely gorgeous. I've made this two or three times now. I added a little extra bacon & bacon drippings and used cream instead of half and half to thicken a little more the second time. I don't think you need to do either of those things to still have an absolutely amazing soup though! Fantastic!
(8)
tina
09/05/2012
I made this recipe exactly as described. It is absolutely delicious!! My son who does not like asparaus at all actually loved it! My boyfriend loved it and asked me to make a ton...lol! Great recipe!!! Thanks!
(7)
Anonymous
03/29/2014
This is awesome! I used portabello mushrooms and added more than it called for as well as more asparagus. I did not have half and half and used skim milk it tasted great! The bacon gives it that savory delicious taste it needs. Thank you for such a yummy soup for a cold day!
(7)
Anonymous
05/03/2012
Awesome soop. Took me a bit longer as I made my own chicken broth but the final result was plain wonderful. Next time I'd add a bit more potatoes though to make a bit more creamy.
(6)