Best Creamed Asparagus Soup Recipes

CREAMED ASPARAGUS SOUP

Creamed Asparagus Soup image

It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. -Veva Hepler, Walla Walla, Washington

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

Ingredients

1/2 cup chopped onion
1 tablespoon vegetable oil
2 cans (14-1/2 ounces each) chicken broth
2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/4 teaspoon dried tarragon
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cups half-and-half cream
1-1/2 teaspoons lemon juice
Shredded Swiss cheese

Steps:

In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes., In a blender or food processor, puree the asparagus mixture, a third at a time; set aside. , In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired.

Nutrition Facts : Calories 224 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 462mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

CREAMED ASPARAGUS SOUP

Creamed Asparagus Soup image

Discover the silky smooth texture of our Creamed Asparagus Soup. Leeks and cream cheese are the secret to our unforgettable Creamed Asparagus Soup.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 Tbsp. butter
1 leek, sliced
1 large clove garlic, minced
1 lb. fresh asparagus spears, each cut into thirds
1 cup fat-free reduced-sodium chicken broth
1 cup water
1/2 tsp. ground black pepper
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup milk

Steps:

Melt butter in medium saucepan on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Stir in garlic; cook and stir 2 min. Add asparagus, broth and water; stir. Simmer on medium-low heat 5 min. or until asparagus is crisp-tender. Stir in pepper.
Mix cream cheese spread and milk until well blended.
Process asparagus mixture in food processor until smooth. Pour into 4 soup bowls. Add cream cheese mixture; swirl gently with spoon.

Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 11 g, Fiber 3 g, Sugar 4 g, Protein 5 g