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Fresh Asparagus Soup

Total Time

Prep: 15 min. Cook: 20 min.

Makes

6 servings

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin
Fresh Asparagus Soup Recipe photo by Taste of Home

Ingredients

  • 1 teaspoon canola oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 4 tablespoons all-purpose flour, divided
  • 2-1/2 cups fat-free milk, divided
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/2 cup half-and-half cream
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice
  • Minced fresh chives, optional

Directions

  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth.
  2. In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.

Nutrition Facts

1 cup: 154 calories, 7g fat (4g saturated fat), 22mg cholesterol, 585mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.

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