Asparagus Soup

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  • Yield: ~3 qts
  • Serving: 8-10
  • Prep time: 30 m
  • Cook time: 30 m
  • Ready in: 60 m
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I found this recipe in a 1998 issue of Southern Living Magazine. It is quite versatile in that you could add chicken and/or mushrooms, or use vegetable broth in place of the chicken to make it to your own taste.

Ingredients

Nutrients

Calories
169.4
Calories from Fat
67 g
Total Fat
7.5 g
Saturated Fat
4.4 g
Cholesterol
20 mg
Sodium
724 mg
Total Carbohydrate
19.3 g
Dietary Fiber
3.8 g
Sugars
2.9 g
Protein
8.2 g

Step by step method

  • Step 1

    Peel and cube potatoes.

  • Step 2

    Chop onion and celery; mince garlic.

  • Step 3

    Melt butter in a Dutch oven; add onion, celery, and garlic, and sauté until tender.

  • Step 4

    Stir in potato, asparagus, and next 5 ingredients; bring to a boil.

  • Step 5

    Cover, reduce heat, and simmer 30 minutes; cool.

  • Step 6

    Process asparagus mixture with an immersion blender until smooth (or in batches in a blender or food processor until smooth); return mixture to Dutch oven.

  • Step 7

    Add milk, and cook, stirring often, just until soup is thoroughly heated.

  • Step 8

    Serve hot or chilled with a dollop of sour cream, if desired.

Tips & variations

  • If serving hot and you are a cheese lover, add in the optional shredded cheese and stir to melt and blend before serving. Serve with additional shredded cheese with optional sour cream on top to garnish.

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