Creamy Asparagus Soup

36 Reviews
100% would make this recipe again

Elegant and simple: a true classic.

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 20 min
140 calories/serving

Ingredients

17 asparagus, average size 340 g
2 3/4 cups chicken broth 700 mL
3 tbsp butter, unsalted 40 g
1/3 cup white flour (all purpose) 40 g
1/3 cup cream 15% 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the asparagus: boil them 7-8 min until tender. Drain the asparagus, then immediately plunge them into a bowl of cold water to stop cooking (this also helps keeping a nice, green colour). Cut the asparagus into pieces, keeping the tips for decorating the bowls.
  2. Meanwhile, warm up the broth in a saucepan and melt the butter in a pot over low heat. Add the flour to the pot and beat well with a whisk or wooden spoon. Cook for about 3 min, stirring constantly and taking care not to let the mixture burn. Slowly add the warm broth, while stirring thoroughly to avoid lumps. Cook over medium heat 4-5 min.
  3. Add the asparagus and cook an additional 2-3 min, then purée the soup in a blender or food processor. Pour the soup back into the pot, add the cream and adjust the seasoning.
  4. Reheat the soup for a few minutes, then serve it into bowls, garnishing with the reserved asparagus tips.

Observations

The soup keeps up to 6 days in the refrigerator or up to 2 months in the freezer. Cream should not be added before freezing, but only later when the soup is reheated.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

140

Fat

9 g

14 %

Saturated 5.5 g
+ Trans 0.3 g

29 %

Cholesterol

30 mg

Sodium

450 mg

19 %

Carbohydrate

12 g

4 %

Fibre

2 g

7 %

Sugars

1 g

Net Carbs

10 g

Protein

4 g

Vitamin A

17 %

Vitamin C

7 %

Calcium

4 %

Iron

14 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

36 Reviews (35 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | Easter

Top Reviews

View All Reviews
Notuom
may 21, 2018 | I would make this recipe again

It's awesome! We forgot the cream but we put milk + 1 table spoon of cream cheese instead. It was really good and yet so simple to make!

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.