Asparagus Cream Soup Recipe

Name: Asparagus Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 ounce) packages frozen asparagus spears, thawed or 2 lbs fresh white asparagus; 3 cups milk or 3 cups light cream; 1/4 cup shallot, finely chopped; 2 tablespoons butter; 2 teaspoons all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 1/8 teaspoon ground nutmeg; 2 egg yolks, slightly beaten; parsley, snipped for garnish

Servings: persons

2 (10 ounce) packages frozen asparagus spears, thawed or 2 lbs fresh white asparagus
3 cups milk or 3 cups light cream
1/4 cup shallot, finely chopped
2 tablespoons butter
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
2 egg yolks, slightly beaten
parsley, snipped for garnish

1
Drain canned asparagus or thaw and drain frozen. If using fresh, snap off the tough ends, wash, and steam for 3 to 5 minutes until tender. Cut the tips off the asparagus spears and set aside. In a blender, combine asparagus stalks and milk or cream; cover and blend until smooth.
2
In a saucepan cook the shallots in hot butter until they are tender but not brown. Stir in the flour, salt, pepper, and nutmeg. Add the asparagus mixture all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
3
Slowly stir about half of the hot mixture into the beaten egg yolks. Return all to the pan. Stir in the reserved asparagus tips. Cook and stir over low heat for 2 to 3 minutes or until heated through. Sprinkle snipped parsley on top, if desired.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (10 ounce) packages frozen asparagus spears, thawed or 2 lbs fresh white asparagus, 3 cups milk or 3 cups light cream, 1/4 cup shallot, finely chopped, 2 tablespoons butter, and more.

Yes, Asparagus Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Cream Soup

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