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Cream of Asparagus Soup

by in May 1999
Cream of Asparagus Soup
2 votes, 4.00 avg. rating (79% score)
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Yield: Makes 6 servings.

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  • 2 pounds asparagus
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 cup white wine or chicken stock
  • 1 cube chicken bouillon
  • 1 cup milk
  • 2 cups cream (light or heavy, to your taste)


Remove tips from asparagus and set aside. Chop the rest and simmer with all the ingredients except the cream, for about a half hour. Puree in the blender, and then return to the heat, adding cream and seasoning to taste. Steam asparagus tips briefly until just tender, and use to garnish the soup.
Updated Wednesday, February 9th, 2005

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2 Responses to Cream of Asparagus Soup

  1. Anonymous June 10, 2005 at 3:52 pm #

    I love asparagus, so I enjoyed the soup and I will make it again. And I will tell all my friends how good it is.

  2. Steve Pond April 23, 2008 at 1:03 pm #

    Very good indeed. For a change, use fresh fiddleheads in place of asparagus, the taste of spring!

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