Velvety Asparagus Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 71.3
  • Total Fat: 4.9 g
  • Cholesterol: 11.9 mg
  • Sodium: 34.6 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.3 g

View full nutritional breakdown of Velvety Asparagus Soup calories by ingredient
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Delicious and low in calories and fat Delicious and low in calories and fat
Number of Servings: 12


    2 Liters tap water
    2 Lbs asparagus, peeled and chopped, tips reserved
    2 Oz flour
    2 Oz butter
    pinch (or two) nutmeg
    4 Tbsp sour cream
    salt to taste
    chervil as garnish on top


Peel asparagus then boil in 2 liters of water, about 10-12 minutes.
Strain asparagus, keeping the water
Chop asparagus into 1-2 inches pieces, reserve tips for later.
In a large pot, melt butter over medium-low heat then add flour all at once and stir with a wooden spoon until a smooth.
Add reserved water a little at a time while whisking to make a smooth soup until all of the water has been added back in.
Add chopped asparagus to the soup (not the tips) and simmer for 5 minutes.
Whisk in nutmeg, sour cream and salt to taste.
Remove from heat and let cool.
Add asparagus tips to the mix and blend the soup in a food processor until it is very smooth.
Once blended, return to the pot and reheat.
Serve very hot with chervil sprinkled on top.

Number of Servings: 12

Recipe submitted by SparkPeople user TERILYN1015.

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Member Ratings For This Recipe

  • This recipe is light, but unfortunately, it's bland and thin. I added 1/3c carmelized onions, 1 tsp chicken base & 1/2 can creamed corn & lemon juice, to fill it out, but still not sure what's missing. I do like that it's very low fat & perhaps chilled with greek yogurt for summer it'd be good. - 12/5/10

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