Creamy Asparagus Soup

After trying several different recipes for asparagus soup, the best ingredients from each was put together for this favorite version. This soup is great year-round and adds an elegant touch to special-occasion meals.


6 servings


2 medium leeks (white portion only), sliced
12 green onions, chopped
2 tablespoons olive oil
1 tablespoon butter
2 1/2 pounds fresh asparagus, cut into 1-inch pieces
4 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon pepper


In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces.

In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

Amount per serving (1 cup): Calories 170, Fat 11 g (Saturated Fat 5 g), Cholesterol 25 mg, Sodium 877 mg, Carbohydrate 12 g, Fiber 3 g, Protein 6 g.

Recipe Courtesy Of

Pat Stevens, Granbury, Texas

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