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Low-fat Cream of Asparagus Soup

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“I have absolutely no idea where this recipe came from. All I know it is GOOD! I usually make it with asparagus, although I've also used broccoli. My DH loves this soup!”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Take one asparagus spear, hold at both ends, and bend it until it breaks.
  2. Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
  3. Slice asparagus spears in 1 inch lengths.
  4. You should have about 2 cups of asparagus pieces.
  5. Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
  6. Drain well.
  7. While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
  8. Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
  9. Pour into saucepan and heat gently until soup thickens.
  10. I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.

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