Cream of Asparagus Soup

Prep Time: 30 minutes

Ready In: 1 hour

Cook Time: 30 minutes

Servings: 6


1/4 cup margarine

1 potato, peeled and diced

1 onion, chopped

1 pound fresh asparagus, trimmed and coarsley chopped

3 stalks celery chopped

3/4 cup half-and-half

3 tablespoons all-purpose flour

1 tablespoon soy sauce

4 cups water

1 (10.5 ounce) can condensed chicken broth

1/4 teaspoon ground black pepper

1/4 teaspoon ground white pepper

4 tablespoons chicken bouillon powder



  1. Melt butter or margarine in a heavy cooking pot. Add onions and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
  2. Puree soup in a food processor or blender in batches. Return to pot.
  3. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

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