Cream Of Asparagus Soup Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient
Interest Group


 Fresh asparagus2 Pound
 Liquid6 Cup (96 tbs) (2 Of Which Are Chicken Stock; Water, Vegetable Liquid May Be Used)
 Chopped onion1⁄4 Cup (4 tbs)
 Minced celery1⁄2 Cup (8 tbs)
 Butter/Margarine3 Tablespoon
 Flour3 Tablespoon
 Cream/Evaporated milk1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste
 Ground mace1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1144 Calories from Fat 394

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 28.2 g140.8%

Trans Fat 0 g

Cholesterol 104.9 mg

Sodium 686.7 mg28.6%

Total Carbohydrates 169 g56.3%

Dietary Fiber 22.9 g91.8%

Sugars 61 g

Protein 30 g60.6%

Vitamin A 170% Vitamin C 94.4%

Calcium 52.7% Iron 124.5%

*Based on a 2000 Calorie diet


1. Wash the asparagus thoroughly, rinsing the tips especially well, since sand is likely to lodge there. Drain. Tie in 2 bunches with clean cord. Stand them up in a kettle containing the liquid, onion and celery. Cover and simmer until tips are tender enough to be pureed—about 20 to 30 minutes of boiling.
2. Force as much of the asparagus as possible through a fine sieve; discard the tough ends. Add the puree to the cooking liquid. Mix.
3. Melt the butter or margarine, blend in the flour. Add the cream or evaporated milk and cook, stirring, over low heat until the mixture is thick. Add asparagus puree mixture. Cook, stirring, 5 minutes. Add 1/8 teaspoon each white pepper and ground mace and salt to taste.