You are here

Cream Of Asparagus Soup's picture
  Fresh asparagus 2 Pound
  Liquid 6 Cup (96 tbs) (2 Of Which Are Chicken Stock; Water, Vegetable Liquid May Be Used)
  Chopped onion 1⁄4 Cup (4 tbs)
  Minced celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Cream/Evaporated milk 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Ground mace 1 Teaspoon

1. Wash the asparagus thoroughly, rinsing the tips especially well, since sand is likely to lodge there. Drain. Tie in 2 bunches with clean cord. Stand them up in a kettle containing the liquid, onion and celery. Cover and simmer until tips are tender enough to be pureed—about 20 to 30 minutes of boiling.
2. Force as much of the asparagus as possible through a fine sieve; discard the tough ends. Add the puree to the cooking liquid. Mix.
3. Melt the butter or margarine, blend in the flour. Add the cream or evaporated milk and cook, stirring, over low heat until the mixture is thick. Add asparagus puree mixture. Cook, stirring, 5 minutes. Add 1/8 teaspoon each white pepper and ground mace and salt to taste.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1144 Calories from Fat 394

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 28.2 g140.8%

Trans Fat 0 g

Cholesterol 104.9 mg35%

Sodium 686.7 mg28.6%

Total Carbohydrates 169 g56.3%

Dietary Fiber 22.9 g91.8%

Sugars 61 g

Protein 30 g60.6%

Vitamin A 170% Vitamin C 94.4%

Calcium 52.7% Iron 124.5%

*Based on a 2000 Calorie diet

Cream Of Asparagus Soup Recipe