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asparagus soup

In this recipe, we pair the slightly bitter, earthy flavor of asparagus with garlic and cream. The result is a delicious, creamy asparagus soup. Although Asparagus is a spring vegetable, luckily, it’s found all year long in grocery stores either as fresh or canned. Asparagus is a nutrition powerhouse because of its high fiber, vitamin A, E, C, and K, and folate content.

44 Servings
Preparation time
5 minutes
Cooking time
20 minutes
Total time
25 minutes
33 can asparagus (or 2 lb. fresh asparagus, cut into pieces)
1 Tbsp corn oil (or vegetable oil)
2 Tbsp butter
1 clv garlic (minced)
½ tsp salt
½ tsp pepper
2 C low sodium chicken broth
½ C half and half (or heavy cream)

1.    If using canned asparagus, drain and rinse.
2.    In a large saucepan, warm the oil and melt the butter over medium heat. Add garlic and cook for 1 minute.
3.    Add the asparagus, salt, and pepper and cook for 5 minutes. If using fresh asparagus cook until it reaches a golden color.
4.    Add broth. Simmer covered for 3 minutes for canned asparagus and 10 to 15 minutes for fresh (until asparagus is very tender). 
5.    Add the broth / asparagus mixture to the blender. Puree. Return the puree to the pot, add the cream, and warm over low heat.
6.    Garnish with cream and serve hot.


Per Serving: Calories 267, Carbohydrates, 15g, Protein 8g, Saturated Fat 11g, Sodium 662 mg, Fiber 4g, Sugars 9 g 


This recipe was adapted from