Asparagus Cream Soup Asparagus Cream Soup

asparagus cream soup 150px Image by: asparagus cream soup 150px Author: Canadian Living

Tender young asparagus yields the best results. If you don't have the homemade Chicken or Vegetable Stock, you can substitute the commercial sodium-reduced chicken stock or the vegetable stock.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2007



In large saucepan, melt butter over medium heat; fry leek, onion, garlic, thyme and pepper, stirring occasionally, until softened, about 8 minutes.

Stir in wine; cook, stirring, until no liquid remains, about 2 minutes. Pour in stock and bring to boil. Add asparagus; reduce heat and simmer until asparagus is tender, 12 minutes. Let cool slightly.

In batches in blender, puree soup until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)

Return soup to clean saucepan. Stir in cream; heat through over medium heat, stirring occasionally. Ladle into bowls. Sprinkle with chives. Serve with lemon to squeeze over top.

Nutritional facts Per each of 8 servings: about

  • Sodium 22 mg
  • Protein 3 g
  • Calories 92.0
  • Total fat 6 g
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 9 g


  • Iron 11.0
  • Folate 85.0
  • Calcium 4.0
  • Vitamin A 17.0
  • Vitamin C 22.0
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Asparagus Cream Soup