Do you love asparagus but find that you're never ready to cook them as a side dish before they start to turn? Then this Cream of Asparagus Soup Recipe is going to be just perfect for you!
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Cream of Asparagus Soup Recipe
Why eat asparagus? Well, firstly, it is absolutely delicious, even if it is an acquired taste. Secondly, there are so many health benefits to this fabulous spring vegetable!
Asparagus is a nutrient-packed vegetable. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
It's one of the top ranked fruits and vegetables for its ability to neutralize cell-damaging free radicals. This may help slow the aging process and reduce inflammation. Another anti-aging property of this delicious spring veggie is that it may help our brains fight cognitive decline.
Like leafy greens, asparagus delivers folate, which works with vitamin B12-found in fish, poultry, meat and dairy-to help prevent cognitive impairment.
In a study from Tufts University, older adults with healthy levels of folate and B12 performed better on a test of response speed and mental flexibility.
In addition to all those vitamins, 1 cup of cooked asparagus has 40 calories, 4 grams of protein, 4 grams of fiber and 404 milligrams of potassium.
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How to Make this Cream of Asparagus soup recipe
Please note that this Cream of Asparagus Soup Recipe makes 3-4 servings! If you have a larger family, or want to make extra for leftovers, just double the recipe.
Cream of Asparagus Soup Recipe Ingredients
- 2 tablespoons butter
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- 1 pound fresh asparagus, trimmed and coarsely chopped
- salt and pepper to taste
Cream of Asparagus Soup Recipe Directions
First peel the tough skin off the bottom of the asparagus. If they are small, just wash them (no need to peel the bottoms). Cut them into 1 inch segments, steam till tender (about 7-10 minutes)
In a large pot, add 2 tablespoons butter, chopped onion, garlic and celery.
Cook over medium heat till onions start to turn translucent (normally 4-5 minutes).
Add chicken broth, stir and bring to a boil. Boil over medium heat for about 10 minutes or till celery is nice and tender.
Add flour to the milk, make sure there are no lumps and stir flour and milk into the chicken broth. Stir so the milk will not scorch, as it comes back to a boil it will start to thicken, take of heat.
Add onion/ broth mixture along with your steamed asparagus to a blender.
Save a few of the asparagus tops for garnish. ONLY FILL THE BLENDER HALF WAY and do not put the cover on tight. Just cover with a towel and mix. Blend till smooth and creamy (about 1-2 minutes).
Salt and pepper to taste…. enjoy!
You can easily make this a Vegetarian Cream of Asparagus Soup recipe by substituting the whole milk with a plant based milk, like almond milk or soy milk.
You can easily make this a Vegan Cream of Asparagus Soup recipe by substituting the whole milk with a plant based milk, like almond milk or soy milk and a plant based butter for the butter.
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Cream of Asparagus Soup
Ingredients
- 2 tablespoons butter
- ½ cup onion chopped
- ½ cup celery chopped
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- 1 pound fresh asparagus trimmed and coarsely chopped
- salt and pepper to taste
Instructions
- First peel the tough skin off the bottom of the asparagus. If they are small, just wash them (no need to peel the bottoms). Cut them into 1 inch segments, steam till tender (about 7-10 minutes)
- In a large pot, add 2 tablespoons butter, chopped onion, garlic and celery. Cook over medium heat till onions start to turn translucent (normally 4-5 minutes). Add vegetable broth, stir and bring to a boil. Boil over medium heat for about 10 minutes or till celery is nice and tender.
- Add flour to the milk, make sure there are no lumps and stir flour and milk into the chicken broth. Stir so the milk will not scorch, as it comes back to a boil it will start to thicken, take of heat.
- Add onion/ broth mixture along with your steamed asparagus to a blender. Save a few of the asparagus tops for garnish. ONLY FILL THE BLENDER HALF WAY and do not put the cover on tight. Just cover with a towel and mix. Blend till smooth and creamy (about 1-2 minutes).
Ann E Hykal says
This Cream of Asparagus soup was wonderful. Very quick and easy, made it and had it for lunch. I like that it's a small batch because my husband won't touch it (too bad for him, more for me).