Cream Of Asparagus Soup
Cream Of Asparagus Soup offers a smooth, velvety texture with fresh asparagus flavor complemented by the aroma of parsley and green onions. Perfect for a light lunch or starter, it suits those seeking a healthy, comforting, and flavorful vegetarian option. Its creamy consistency makes it a crowd-pleaser.
Ingredients
Instructions
- Cook the frozen asparagus in lightly salted water until tender.
- Blend the cooked asparagus in a blender until smooth to make the puree.
- Saute chopped green onions in low-fat margarine until tender.
- Stir in flour and cook until bubbly.
- Gradually add skim milk, stirring constantly until the mixture thickens.
- Mix in the asparagus puree.
- Add chopped parsley and salt to taste.
- Do not bring to a boil after adding the asparagus puree.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using half-and-half instead of skim milk. If you prefer a lighter version, substitute the margarine with olive oil. Fresh asparagus can be used in place of frozen; just adjust the cooking time accordingly. Enhance flavor by adding garlic when sautéing the onions, or a squeeze of lemon juice before serving.
Serving Suggestions
Serve this creamy asparagus soup hot, garnished with additional chopped parsley or a drizzle of olive oil. It pairs beautifully with crusty bread or garlic toast for a satisfying meal. Consider presenting it alongside a refreshing Cucumber Dip for a delightful appetizer spread. This soup is also a fantastic starter for a springtime dinner party.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a little water or milk to reach the desired consistency. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Asparagus Soup contains roughly 1595 calories, with 33g protein, 203g carbohydrates, and 78g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (139% of the Daily Value), and calcium (87% of the Daily Value). Note that it is relatively high in sodium, at 1850mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh asparagus instead of frozen?
Yes, fresh asparagus can be used in this recipe. Just trim the ends and cook until tender. The cooking time may vary slightly, so keep an eye on them while boiling. Fresh asparagus will give your soup a vibrant flavor and a lovely texture.
How can I make this soup gluten-free?
To make this soup gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. Mix the cornstarch with a little cold milk before adding it to the soup to prevent clumping. The rest of the recipe remains the same, ensuring you still enjoy a creamy texture without the gluten.
Can I freeze cream of asparagus soup?
Yes, you can freeze cream of asparagus soup, but it's best to do so before adding any dairy. Freeze the soup base in an airtight container for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat on the stove, then stir in the skim milk just before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).