Cream of Fresh Asparagus Soup II

Name: Cream of Fresh Asparagus Soup II
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 1 pound fresh asparagus, trimmed and cut into 1 inch pieces; 1/2 cup chopped onion; 1 (14.5 ounce) can chicken broth; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1 pinch ground black pepper; 1 cup milk; 1/2 cup sour cream; 1 teaspoon fresh lemon juice

⏱️ Ready in 40 min 🥄 Prep 15 min 🔥 Cook 25 min 👥 4 servings 👁️ 9 views

Cream of Fresh Asparagus Soup II is an moderately easy soup you can prepare in just 40 minutes. Made with 1 pound fresh asparagus, trimmed and cut into 1 inch pieces, ½ cup chopped onion, 1 (14.5 ounce) can chicken broth, 2 tablespoons butter and 2 tablespoons all-purpose flour, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.

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🔗 Recipe adapted from AllRecipes

#Soup #Stew #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 25 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 196

% Daily Value*

Total Fat 13.4g 17%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1101mg 48%

Total Carbohydrate 14.1g 5%

Dietary Fiber 2.8g 10%

Total Sugars 6.3g

Protein 6.6g 13%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth.

Cover, and bring to a boil over high heat.

Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes.

Process the mixture in a blender to purée the vegetables.

In the same saucepan, melt the butter over medium-low heat.

Stir in the flour, salt, and pepper.

Cook, stirring constantly for 2 minutes.

Whisk in the remaining chicken broth, and increase the heat to medium.

Cook, stirring constantly until the mixture boils.

Stir in the asparagus purée and the milk.

Put the sour cream in a small bowl, and stir in a ladleful of the hot soup.