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Creamy Asparagus Cup

Country.Chef's picture
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  Asparagus 12 Ounce, trimmed and cut into 1 inch pieces to make 3 cups
  All purpose flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Canned chicken broth/Vegetable broth / 1 3/4 cups old fashioned chicken broth 14 1⁄2 Ounce (1 Can)
  Half and half/Light cream 1 Cup (16 tbs)

1. In 3-quart saucepan, melt butter over medium heat. Add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Add asparagus; cook 1 minute.
2. With wire whisk, stir in flour, salt, and pepper until blended. Gradually whisk in broth until smooth; heat to boiling, stirring constantly. Reduce heat; cover and simmer until asparagus is tender, 5 to 10 minutes.
3. Spoon half of mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour into bowl. Repeat with remaining asparagus mixture.
4. Return puree to same clean saucepan; stir in half-and-half. Heat through (do not boil). Serve soup hot, or cover and refrigerate to serve chilled later. If chilled soup is too thick, stir in some milk.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 911 Calories from Fat 490

% Daily Value*

Total Fat 56 g85.7%

Saturated Fat 33.8 g168.8%

Trans Fat 0 g

Cholesterol 154.1 mg51.4%

Sodium 726.5 mg30.3%

Total Carbohydrates 83 g27.6%

Dietary Fiber 12 g48.1%

Sugars 16.2 g

Protein 30 g60.2%

Vitamin A 83.7% Vitamin C 61%

Calcium 41.7% Iron 61.2%

*Based on a 2000 Calorie diet

Creamy Asparagus Cup Recipe