DISH RESEARCH · Soup
cream of asparagus soup
Also known as: Soup, cream of asparagus, canned, condensed, Soup, cream of asparagus, canned, prepared with equal volume milk, Soup, cream of asparagus, canned, prepared with equal volume water
Holly Nilsson’s selected cold cream of asparagus soup cooks asparagus, onion and garlic in butter and supplied chicken broth, blends it smooth with cream and lemon juice, then serves it with plain yogurt and fresh parsley.
About cream of asparagus soup
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Holly Nilsson explicitly calls this cream of asparagus soup. This account selects her cold serving variation with a plain-yogurt swirl and fresh parsley, using the full cream-enriched soup underneath.
The asparagus is washed, trimmed and cut into small pieces. Onion and garlic soften in butter before the asparagus cooks with them.
Supplied chicken broth, salt and black pepper join the pot. The covered soup simmers until the asparagus is softened, then an immersion blender purées it smooth.
Heavy whipping cream and fresh lemon juice are stirred into the purée. Salt and pepper are adjusted from the same seasoning supplies before the selected cold serving finish.
The author describes delicate, fresh and slightly earthy flavour with a rich finish. Plain yogurt and fresh parsley garnish the cold soup; the separate frozen-asparagus, extra-vegetable, chunky and parmesan options are outside this selected version.
Ingredients in cream of asparagus soup
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Associations in the cited sources
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- Cooking traditions
- American / Holly Nilsson selected cold cream of asparagus soup