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Creamy Asparagus Soup

Creamy Asparagus Soup
Creamy Asparagus Soup
This healthy recipe comes from NDSU Extension Service.


2 pounds fresh asparagus

1 c. onion, chopped

2 (14.5-ounce) cans reduced-sodium chicken broth (divided)

4 Tbsp. butter

4 Tbsp. all-purpose flour

1 tsp. salt

1/4 tsp. black pepper (or to taste)

2 c. milk

1/2 c. sour cream, reduced fat

2 tsp. lemon juice


Wash, trim and cut asparagus into 1-inch pieces. Combine asparagus, chopped onion and 1 cup of chicken broth in a large pot. Bring to a boil, then simmer until the asparagus is tender. Remove from heat. Puree the mixture in a food processor or blender. In the same pan, melt the butter, then stir in the flour, salt and pepper. Cook while stirring constantly for two minutes. Whisk in the remaining chicken broth and increase the heat to medium high and heat to simmer. Add the asparagus puree and the milk. Place the sour cream in a bowl and add about 1 cup of the hot soup mixture, along with the lemon juice. Add the sour cream mixture to the soup. Do not allow the soup to boil or it may curdle.

Note: Reduced-sodium ingredients were used in the recipe analysis and the amount of salt added was reduced from the original recipe. To reduce the sodium content further, use less added salt

Makes eight servings. Each serving has 150 calories, 8 grams (g) fat, 7 g protein, 14 g carbohydrate, 3 g fiber and 620 milligrams sodium.



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