Lite Asparagus and Basil Soup

Prep Time
Cook Time
Ready In

" I hate throwing away all of the asparagus ends so I take off about 1 inch below their natural breaking point and freeze them until I have enough to make a recipe like this one. Don't use the whole broken off end because some of it will be tough. I use 1% milk but use whole milk or even use 1 1/2 cups whole milk and 1/2 cup whipping cream if you aren't watching calories/fat. If you want the soup a bit thicker add a tablespoon of flour mixed with 2 tablespoons of water for the last 10 minutes cooking time. Be sure to use the full 10 ounces of asparagus or else cut back on the chicken broth"

Original recipe yields 4 servings


  • Serving Size: 1 (279.3 g)
  • Calories 394.7
  • Total Fat - 8 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 14.7 mg
  • Sodium - 583.9 mg
  • Total Carbohydrate - 77.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 42.1 g
  • Protein - 4.7 g
  • Calcium - 62.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 48 mg
  • Thiamin - 0.1 mg

Step 1

In a sucepan combine the chicken stock asparagus ends, onions, basil, salt and pepper

Step 2

Cover bring to a boil and simmer until the asparagus ends are tender about 15 minutes

Step 3

Cool, Use a food blender process the soup until it is smooth

Step 4

Pour it back into the saucepan, stir in the milk, reheat to serve

Tips & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

Made this soup for lunch today, it was good but a little on the thin side for us, I used 2% milk cus that is what i have in, the flavour was very good, another time i might thicken it just a little. thanks for a tasty lunch!

(22 Mar 2012)