Cream of Asparagus Soup
The vibrant green color of this asparagus purée makes it as beautiful as it is delicious.
- 680 g (1½ pound) asparagus, steamed
- 360 ml (1½ cup) chicken stock
- 120 ml (½ cup) thickened cream
- salt and pepper, to taste
- Place asparagus and chicken broth into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 6 minutes or until hot. Reduce to Variable 2; remove lid plug.
- Add half and half through the lid plug opening. Blend for 10 seconds.
- Season with salt and pepper and serve over reserved asparagus spears.
|Serving Size||240 ml (1 cup)|
|Amount Per Servings|
|Total Fat||11 g|
|Saturated Fat||6 g|
|Total Carbohydrate||4 g|
|Dietary Fiber||2 g|
Cream of Asparagus Soup is rated out of 5 by 42.
Rated 5 out of 5 by Rockbridge from Asparagus ends soup !!!!! I made this with the woody ends that I always throw in the trash ! I steamed the ends in the microwave for 3 minutes . Heated one cup of water in microwave with the hot water setting . I put the asparagus ends in the vitamix. I added 2 tablespoons of kitchen accomplice chicken broth and stirred it till mixed . Poured it into the vitamix. I got a med russet potato and microwaved it for 4 minutes . I quartered it up and put it in the vitamix . Put the lid on , turn it on low and ramp up to full speed. Blend until steam pours out of lid . ( around 4 minutes ) served with wheat saltines. Salt and pepper to taste . I will never throw the asparagus ends away again !!! SO GOOD !!!
Date published: 2018-04-06
Rated 5 out of 5 by Reenabelle from DELISH! This is the second soup I have made with my new Vitamix Blender. Based on other reviews stating the soup lacked flavor, I decided to tweek it a little. I sauteed the asparagus in some olive oil with 4 small chopped cloves of garlic and a small chopped onion. I also added 2 stalks of celery cut into thirds. While sauteeing, I added 1 tsp of salt and 1/4 tsp pepper. Once tender, but not overly soft, I added the asparagus to the Vitamix with the chicken broth and a 1/4 cup of grated pecorino romano cheese. I blended on 10 for the 6 minutes. Then I added 1/2 and 1/2 rather than heavy cream. I baked 2 russett potatoes and cubed them into the bowl before pouring the soup into the bowl. This gave the soup a little texture. It was delicious and full of flavor!!! Highly recommend.
Date published: 2017-01-12
Rated 5 out of 5 by CaptCupcake from So easy and so much flavor! This is a great quick dinner recipe. We made two batches of this soup in under 10 minutes. It's so fresh tasting! We only had lactose-free 2% milk on hand, so I added a wee bit of coconut butter for some richness. It's so good!! I think you have to like how asparagus tastes without a ton of salt and other things, or you might find it bland like the other reviewer. But, if you're into simple, healthy food, this recipe is awesome.
Date published: 2016-04-10
Rated 5 out of 5 by Ginette from Great flavour! I steamed the asparagus in a little chicken broth and threw everything in the blender and added the cream at the end as the recipe indicated. We loved it.
Date published: 2016-02-01
Rated 5 out of 5 by LindaDee from Cream of Asparagus Soup--Great! I made this for Easter a few years ago and now my whole asks for it every year. I use organic everything. Thank you Vita-Mix.
Date published: 2016-03-26
Rated 4 out of 5 by LW Ottawa from Really good fast and easy This was really good even though I made a few modifications based on what was in the kitchen. I had a bunch of leftover asparagus stems to use up after using the other half for dinner. I also had beef broth in the house rather than chicken broth. I added a litttle green onion and 2 cloves of garlic. Delicious.
Date published: 2016-12-07
Rated 5 out of 5 by vtfrog from Love it!! This was the second thing I made in my new vitamix. I was SHOCKED by the texture!!! Soooo creamy!!!
Date published: 2017-06-22
Rated 5 out of 5 by Retire2cruise from Yummy as Lactose Free, Non Dairy I roasted my asparagus, added a clove of garlic, 1/2 cup of roasted almonds and the low sodium chicken broth to make a non-dairy version. Pink himalayan salt and pepper. Yummy!
Date published: 2017-01-03
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