Creamy Asparagus Soup

Creamy Asparagus Soup


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Make use of those extra potatoes and asparagus and try this wonderfully smooth soup. The feta cheese in this surprisingly filling dish has a silky finish and wonderful aroma.

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Serving Size / Yield

6-8 servings


  • 2 lbs Fresh Asparagus
  • Water
  • 4 Tbsp Margarine
  • Salt & Pepper
  • ½ cup Chopped Onion
  • 2 cloves Garlic, chopped
  • 3 Cans Chicken Broth
  • 1 tsp Fresh Lemon Thyme
  • 2 Large Yellow Potatoes
  • ½ cup Buttermilk
  • ½ cup Feta Cheese

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Peel and chop potatoes into chunks. Cook asparagus in boiling water for two minutes before removing from heat and rinsing in cool water. Chop asparagus into pieces. Sautee onions and garlic in margarine in large skillet, with thyme and half of the chicken broth. Add chopped potatoes and asparagus and bring to boil. Reduce heat and let simmer for 5 min. Using the other half of the chicken broth, mix broth with buttermilk. When they are throughly combined, pour mixture in the skillet. Place the skillets' mixture, along with the feta cheese, in blender and blend for 30-40 sec. or until smooth. (This will have to be done in parts because there will be a lot of liquid.) Pour and enjoy.

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