Cream of Asparagus Soup
Some like it hot. Some like it cold. Serve this knockout soup one way, then freeze the rest for company later.
- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 20 mins
- Yields 6 servings
Preparation
What You Need
Instructions
Discard the white part of asparagus stalks; rinse well in cold water. Cut into 1-inch (3 cm) pieces. Place in saucepan with water or chicken stock and onion; cover and bring to a boil. Cook until asparagus is tender, about 10 to 15 min. Reserve a few tips for garnish.
Purée soup in blender or food processor.
Melt butter in saucepan; stir in flour and cook until smooth and bubbly. Add milk and seasonings; cook, stirring constantly until sauce thickens and comes to a boil. Add asparagus purée. Adjust seasoning to taste.
Serve hot or cold, garnished with reserved asparagus.
Note: If too thick when served cold, thin with additional milk.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 137 CaloriesProtein: 7 g
Carbohydrate: 13 g
Fat: 7 g
Fibre: 2.1 g
Sodium: 99 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
12 %
/
130
mg
Folate:
63 %
Vitamin B12:
24 %
Vitamin D:
22 %
Riboflavin:
20 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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