Light and Creamy Asparagus Soup

Asparagus are one of the most delicious vegetables. Check the cut bottoms of asparagus for freshness, making sure they’re moist and recently cut.

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. asparagus
  • 3 cups chicken broth
  • 2 cups water
  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • ¼ cup sherry
  • 1 small lemon
  • 1 cup whole milk
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Trim off the woody ends of the asparagus. Chop the spears coarsely. (Discard the ends, or freeze them to use in making broth another day.)
  • In a soup pot, combine the broth, water, and asparagus. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Keeping the liquids warm, carefully remove the asparagus using a slotted spoon. Once they have cooled, purée them in a blender or food processor. Return the puréed asparagus to the soup pot. Keep on very low heat.
  • In a saucepan, melt the butter. Sprinkle the flour over it, whisking the mixture constantly. Add the sherry (or wine), again whisking until it is smooth and bubbling slightly. Juice the lemon and mix it with about ½ cup of the asparagus liquid, then add this mixture to the saucepan. Slowly trickle the contents of the saucepan into the soup pot, stirring constantly. Simmer for 10 to 15 minutes.
  • Add the milk, salt, and pepper. Rewarm gently.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. asparagus
  • 3 cups chicken broth
  • 2 cups water
  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • ¼ cup sherry
  • 1 small lemon
  • 1 cup whole milk
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Trim off the woody ends of the asparagus. Chop the spears coarsely. (Discard the ends, or freeze them to use in making broth another day.)
  • In a soup pot, combine the broth, water, and asparagus. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Keeping the liquids warm, carefully remove the asparagus using a slotted spoon. Once they have cooled, purée them in a blender or food processor. Return the puréed asparagus to the soup pot. Keep on very low heat.
  • In a saucepan, melt the butter. Sprinkle the flour over it, whisking the mixture constantly. Add the sherry (or wine), again whisking until it is smooth and bubbling slightly. Juice the lemon and mix it with about ½ cup of the asparagus liquid, then add this mixture to the saucepan. Slowly trickle the contents of the saucepan into the soup pot, stirring constantly. Simmer for 10 to 15 minutes.
  • Add the milk, salt, and pepper. Rewarm gently.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat11g
Saturated Fat6g
Cholesterol30mg
Sodium670mg
Total Carbohydrate12g
Dietary Fiber3g
Sugars6g
Protein5g