Asparagus Soup

Asparagus Soup
Yield: 8 appetizer servings Prep 10 mins Cook 20 mins


  • 1 bunch asparagus, ends trimmed
  • 2 tablespoons unsalted butter
  • 1 medium-size onion, diced
  • 3 cups chicken broth
  • 1 medium-size potato, peeled and diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried dill
  • 1/8 teaspoon white or black pepper
  • 1/2 cup heavy cream

Make It

1. Cut tips from asparagus. Set aside. Chop remaining stalks into 1/2-inch pieces. Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add broth, potatoes, salt, dill and pepper. Bring to a boil.

2. Reduce heat to medium-high and cook 10 to 12 minutes uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in a small glass bowl with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 1 minute.

3. Remove soup from heat and puree until smooth. Stir in heavy cream. Serve warm or chilled, garnished with asparagus tips.

Nutrition Facts

Amount Per Serving: cal. (kcal): 130, Fat, total (g): 10, chol. (mg): 30, sat. fat (g): 6, carb. (g): 8, fiber (g): 1, pro. (g): 3, sodium (mg): 456, Percent Daily Values are based on a 2,000 calorie diet.