Easy Cream of Asparagus Soup

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.

Easy Cream Of Asparagus Soup Ingredients

• 3 bunches fresh asparagus, trimmed

• 3 tablespoons butter

• 1 red onion, chopped

• 1 stalk celery, chopped

• 1 clove garlic, chopped

• 3 quarts chicken stock

• cup cooking sherry

• salt and pepper to taste

• cup heavy cream

How to Make Easy Cream Of Asparagus Soup

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

2. 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.

3. 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.

Easy Cream Of Asparagus Soup Nutritions

• Calories: 213.4 calories

• Carbohydrate: 16.2 g

• Cholesterol: 43.9 mg

• Fat: 14.8 g

• Fiber: 4.6 g

• Protein: 6.9 g

• SaturatedFat: 8.7 g

• ServingSize:

• Sodium: 1565.4 mg

• Sugar: 4.7 g

• TransFat:

• UnsaturatedFat:

Easy Cream Of Asparagus Soup Reviews

• Delicious and very simple. Only difference, I used dry white wine instead of the sherry and a stick blender. Great easy recipe. Thanks

• Do we use the asparagus that was set aside or save it for another purpose? If so, when do we add it?

• 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.

• 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.

• This is a great and easy recipe, the kids liked it as well. I added some mushrooms to the list of ingredients. thanks

• GREAT my hubby and son loved it

• 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.

• This recipe was okay. It was very thin not at all a cream soup. I choose not to add the heavy cream it simply didnt need the liquid and I didnt 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.

• Awesome recipe I did not change a thing. Thanks Miss Diane

• Excellent recipe just as it is, dont change a thing

• It was so good that there was none leftover

• Very easy and tasty. I have made this recipe several times for family and office parties. Never any left overs My advise is to use all the ingredients and follow the instructions, its not that hard and it does make a difference Thank you for this great recipe

• Way too watery would use a recipe that uses flour asa thickening agent

• Way too watery would use a recipe that uses flour asa thickening agent