Asparagus Soup

Asparagus Soup

This pureed soup which is garnished with fennel seeds and fronds is made with potatoes and canned asparagus spears cooked with chicken boullion.

Yield: 8 servings

Prep time: 10 minutes
Cook time: 25 minutes

Calories: 107.19
Total Fat: 0.46 g
Total Carbohydrate: 21.22 g
Dietary Fiber: N/A
Protein: 4.55 g


4 large potatoes, peeled
2 cubes chicken bouillon
2 (10 ounce) cans asparagus
1 tablespoon fennel seed
1/2 teaspoon ground black pepper to taste
1 tablespoon fennel greens for garnish

  1. Boil and mash potatoes. Puree in a blender, and set aside.

  2. In large pot, dissolve bouillon in water following the directions on the package.

  3. Add asparagus spears, and stir until spears are dissolved. Stir in the potatoes. Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired. Serve hot.

B-man :wink:

Hi B-Man:

You must be reading my mind. I was just talking about Asparagus Soup with a co-worker. We were going to try to locate some recipes over the weekend. Now, I’m ahead of the game. Your timing was perfect. Thanks again.


Here’s one. I’ve also included the link to other Asparagus Soup Recipes.

Asparagus Soup

1 onion, chopped
2 tablespoons butter
1 pound fresh asparagus, trimmed and coarsely chopped
1 cup vegetable broth
1 dash garlic powder
1 dash white pepper
1 cup 1% milk

Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
Return mixture to microwave safe dish, stir in milk and microwave until heated through.