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Basic Cream Of Asparagus Soup Recipe
|Asparagus/Equivalent amount of canned asparagus||1 Pound (Green Or White)|
|Onion||1 , finely chopped|
|Chicken stock/Water and chicken stock cubes||4 Cup (64 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Croutons||1 Cup (16 tbs)|
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
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.
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.