| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 (8-ounce) packages frozen asparagus spears, thawed
- 4 cups low-sodium chicken stock
- 1 (10.5-ounce) can white sauce
- 3/4 cup cream
- Salt and freshly ground black pepper
Instructions
- Trim tips off of thawed asparagus spears; set aside.
- Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes.
- Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
- Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
- Serve hot.
Reviews
If you are opening cans to make soup anyway, why even bother with this recipe? Dear public: soup is easy to make. Don’t let Sandra Lee fool you into buying processed junk with unrecognizable ingredients to make it. It is cheaper and just as easy to make it from scratch.
This recipe is fantastic! I added red potatos and fresh mushrooms. It gave the soup texture and a delicious flavor. It was easy and tasted great!!
The white sauce threw me for a loop, I’ve never seen that in a can in the supermarket before, but now I’ll look. I actually used cream of mushroom, and it was alright. I also ended up adding a full tablespoon of pepper – yum!
It was really nice to finally find something to do with the asparagus ends that usually get tossed. The soup wasn’t so fantastic I’d want it every day, but it’ll definitely be on the menu every time I have asparagus for something else – why waste?
This soup is excellent! I can not say enough good thing about it…and it is easy!
I couldn’t find the canned white sause, so I made my own (can be done while the asparagus is cooking in the chicken broth) … search white sauce, I used the first on listed and cut it in half ~ seemed to work perfect!
This would be wonderful at a formal dinner party and is just perfect for any week night dinner!
I couldn’t find the canned white sause, so I made my own (can be done while the asparagus is cooking in the chicken broth) … search white sauce, I used the first on listed and cut it in half ~ seemed to work perfect!
This would be wonderful at a formal dinner party and is just perfect for any week night dinner!
Could anyone please tell me what exactly white sauce is? Is it a gravy? Or is it like an alfredo sauce or is more like a roux?
Can someone please explain to me why you would do this instead of just opening a can of cream of asparagus soup, if you really can’t be bothered to make a simple, 5-minute white sauce?
I made this for dinner. It was very refreshing, easy. I have told family and friends to try this soup. Fantastic.
I loved the taste, texture, and how great it looked in the bowl. I will serve this soup at dinner and parties!
and, if you have twelve cans of cream of anything soup, it really shouldn’t, then you should try this one. I “tweaked” it a bit by using cream of asparagus soup instead of the sauce and cream. Did that mainly so that I could add a nice squeeze of lemon to it without any curdling. Snipped chives on top. Really, really tasty. I left the aspargus in larger pieces too, it was nicer to me. Be sure and grind some pepper in as well.