Use this recipe for cream of asparagus soup to maximize the use of fresh asparagus while it is in season.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1 (14.5 ounce) can chicken broth, divided
- ½ cup chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon fresh lemon juice
Instructions
- Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
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- In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
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- Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
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- Dotdash Meredith Food Studios
- Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.
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Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 1101 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made it by the recipe. It’s not bad, but not the best asparagus soup I’ve ever had. I had a little Parmesan to the top and maybe some garlic powder to give it a little more flavor.
it was EXACTLY what i wanted
Great results, a fine soup! I didn’t modify anything. Easy to make, and a crowd pleaser! Thanks for posting; this will be my go-to now.❤️
I used vegetable broth because it was already open and heavy cream. I also added a bit of paprika and thought this was delicious.
OMG I’ve made this soup every week for the last 2 months! Just love it. I do double the lemon juice coz I’m using bottled. Thank you so much for submitting this recipe!
Very good, BUT I used Heavy Cream instead of milk. Also I used some of the tough stems so i had to run the soup through a strainer but we loved it ALOT.
Fabulous- would not change a thing – although for practical reasons i mixed 1/2 cup milk into the cooked asparagus and onion to blend it easier … and also incorporated the sour cream into the slightly cooled blended asparagus/onion/milk mixture … texture and taste were fantastic…
The only additional item I added was 8 oz. Fresh mushroom sautéed in butter. I saved all the tips and added them along with the mushrooms last and just pulsed purée twice so they were chunky. Absolutely amazing
Good, simple and pretty much as described. I agree with others who found it better with a touch more lemon juice. After tasting, I also added a dash of smoked paprika and a touch of cayenne to liven it up a bit more and add some depth
Spiced it up a bit, it was great!
Excellent! Like others I added more lemon juice, stock and a pinch of smoked paprika. Used asparagus cut from garden the same day which also helps with the flavor!
First, you need a bit more chicken stock — enough to almost cover the asparagus and onion when cooking. Otherwise they don’t cook well. I used about 6-7 ounces at first and another 10 ounces later. Don’t know why they want you to mix the sour cream in a separate bowl. I just dumped it in the pot and blended it in. Works just fine. I also doubled the onion to give it some kick, but that is personal taste. Great soup! Everyone loves it and it is sooooo easy!
I just made this soup. I followed the instructions, and made no substitutions or additions. It was easy to make and delicious!!!
In the end, the flavor was good, but following the recipe as written didn’t work well for me. The asparagus was not tender enough to puree; I had to keep adding liquid, and the final result was an uneven texture. Mixing the roux was fine. In the future I will steam the asparagus before pureeing to improve its consistency. the lemon did give the flavor a boost, and my family liked it served in a homemade bread bowl.
Omg! Made this tonight and it’s fabulous!! I used heavy cream instead of milk, kosher salt, and better than bullion for the chicken broth. Definitely going to make this many times in the future. I put a sprinkle of paprika on top and a pinch of fontana and Gryer cheese .
This was so easy to make and great for my tummy since I could use lactose-free milk.
Garnished with parmesan cheese and served with BLTs. Yummy!
Simply delicious! I used veggie bouillon instead of chicken broth. The best fresh Asparagus soup I ever tasted.
I’ve made this soup a number of times. It’s always so good. I cut the tops of the asparagus off and steamed them separately so that I could garnish the soup after it was finished. I usually use more asparagus than the recipe calls for. Make sure you use the lemon juice as it really brightens up the flavor and is super delicious!
This was a delicious, and easy soup to make. I loved it!
It tasted a bit flat so I added a little bit of salt and pepper. Perfect!