Basic Cream Of Asparagus Soup Recipe

This flavorful cream of asparagus soup is an appetizing soup made with added onions and eggs. Cooked with cream and chicken stock, the cream of aspragus soup is spiced with mace and herbed with parsley. Served as an appetizer, this soup is perfect for parties.

Summary

Health IndexAverageCuisine
CourseDish
Main Ingredient

Ingredients

 Asparagus/Equivalent amount of canned asparagus1 Pound (Green Or White)
 Onion1 , finely chopped
 Parsley sprigs4
 Chicken stock/Water and chicken stock cubes4 Cup (64 tbs)
 Butter3 Tablespoon
 Flour2 Tablespoon
 Mace1⁄4 Teaspoon
 Egg yolks2
 Heavy cream1⁄2 Cup (8 tbs)
 Croutons1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1563 Calories from Fat 916

% Daily Value*

Total Fat 104 g159.7%

Saturated Fat 57.6 g287.8%

Trans Fat 0 g

Cholesterol 660.1 mg

Sodium 2062.2 mg85.9%

Total Carbohydrates 115 g38.4%

Dietary Fiber 14.6 g58.5%

Sugars 30 g

Protein 50 g100.4%

Vitamin A 143.8% Vitamin C 74.5%

Calcium 33.4% Iron 88.7%

*Based on a 2000 Calorie diet

Directions

If using fresh asparagus, wash, scrape, and trim; remove tips for garnish.
If using canned asparagus, remove tips; drain off liquid, reserving it for making soup.
Chop asparagus stalks; put in pot with onion.
Add parsley, stock, and liquid from can if canned asparagus is used.
Add a little salt and pepper; cover.
Simmer 10 to 15 minutes, until asparagus is tender.
Put into electric blender or food processor; blend until smooth.
Or put through food mill or fine nylon sieve.
Melt butter.
Add flour; stir until smooth.
Cook a minute or two; remove from heat.
Strain into soup; blend smoothly.
Bring to boil, stirring constantly; simmer a few minutes.
Adjust seasoning to taste; add mace.
Meanwhile, in small pan cook reserved tips about 5 to 7 minutes until tender, in a little hot stock or water.
Strain liquid into soup; divide tips into soup cups equally.
Mix egg yolks and cream well.
Add few spoonfuls hot soup; mix well.
Strain into soup; stir constantly.
Reheat soup gently; do not let it boil.
If soup is not good color, add a little green coloring; be very careful, as it can easily be overdone.
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