Cream Of Asparagus Soup – a delicious recipe with yellow onions, sweet butter, chicken stock, asparagus, heavy cream, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. Melt butter in large pot and simmer onions until very soft and golden (about 25 minutes), stirring often.
2
2. Add the chicken stock and bring to a boil
3
3. Trim tips from asparagus and reserve. Cut about 1 inch from the butt ends of the asparagus spears; don't try to remove all the tough parts; just the very woody ends. Chop spears into 1/2 inch pieces and drop into boiling chicken stock. Cover, reduce heat, and simmer for 45 minutes, or until asparagus is very soft.
4
4. Force the soup, broth and all, through the medium disk of a food mill. Return puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5 to 10 minutes. If serving the soup hot, season with salt and pepper and serve.
5
5. If serving the soup cold, remove from heat, cool, stir in the cream or buttermilk, and refrigerate covered. Season to taste with salt and pepper. Serve very cold.
527
kcal
Calories
35
g
Fat
32
g
Carbs
23
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups chopped yellow onions, 8 tablespoons sweet butter, 2 quarts chicken stock, 2 pounds asparagus, and more.
Yes, Cream Of Asparagus 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.
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