Classic Cream of Asparagus Soup

10 min prep 20 min cook 30 min total 6 servings


  • 1 Tbsp. olive oil
  • 1/2 cup chopped sweet onion
  • 1 medium all-purpose poato, peeled and cubed
  • 4 cups fat free chicken or vegetable broth
  • 1 bag Birds Eye Steamfresh Asparagus Spears, cooked according to package directions
  • 1/2 cup light cream or half and half
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper


  1. Heat oil over medium-high heat in large saucepot and cook onion, 5 minutes or until just starting to brown. Add potato and chicken broth and bring to a boil over medium heat. Simmer 10 minutes or until potatoes are tender. Add remaining ingredients and bring to a boil over medium heat.
  2. Puree until smooth. Add cream, salt and black pepper and heat through.
  3. Serve in shallow bowls, garnished with reserved asparagus and, if desired, with Crème Fraiche.




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