Cream of Asparagus Soup
The vibrant green color of this asparagus purée makes it as beautiful as it is delicious.
- 1½ pound (680 g) asparagus, steamed
- 1½ cup (360 ml) chicken broth
- ½ cup (120 ml) half & half
- 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||1 cup (240 ml)|
|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 32.
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 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
Rated 5 out of 5 by gge4ever from Great recipe! This was the first soup that I made in my Vitamix and it was fantastic. I really liked the fact that it was so easy and had so few ingredients, yet the taste was wonderful.
Date published: 2016-02-22
Rated 5 out of 5 by VBPets from EVERY vegetable is FANTASTIC w the soup function People complaining about "lacking flavor" are those people addicted to added sodium and other unhealthy ingredients. I make all the following soups using a home made stock base (simple: 2 large onions, 2 med carrots, 2 celery, 2 TBS peppercorns, one bay leaf, 1 large clove garlic, bunch of sprigs of thyme) Mushroom, Asparagus & Pea, Celery, Tomato Bisque, Broccoli, Cauliflower, Steamed Greens, Red Pepper, Onion... and a TON of others like Minestrone, pureed Red Lentil - the list goes on. I go through 12 quarts of home made stock per week. I use the Vitamix for everything. Including home made V8, Marinara... I don't use animal products or oils or added sodium. My diet is 2 lbs of vegetables per day, 1 cup of beans, 2 oz nuts and some fruit mostly berries. Concentrating on nutrient dense ingredients. I water/stock saute what needs it, like the onion base, then add a nut cream/milk (made in the Vitamix) instead of dairy. Depending on the nut you chose you get different flavors. Macadamia for sweet, or pecan for "festive" (lol), cashew for neutral, almonds for low key etc. I can make my celery soup taste just like Thanksgiving, for example, by adding poultry-ish seasoning with some pecan milk. Get off the SODIUM and learn how to taste real food, people!
Date published: 2018-07-07
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