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Cream of Asparagus Soup

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Melt Hiland Unsalted Butter in a large saucepan over medium-high heat. Add onion and garlic and sauté 5 minutes.

Add asparagus and sauté another 4 minutes.

Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender.

*Carefully transfer to a blender and puree until smooth.

Return to saucepan, stir in Hiland Sour Cream and season with salt and pepper, to taste.

Transfer to serving bowls. Dust with paprika and serve.

  • 1/2 stick Hiland Unsalted Butter
  • 1/2 Onion, chopped (about 1/2 cup)
  • 1 Clove Garlic, crushed
  • Salt and Freshly Ground Black Pepper, as needed
  • 2 pounds Asparagus, ends trimmed and cut into 1-inch pieces
  • 6 cups Chicken Stock
  • 1 pint Hiland Sour Cream, room temperature
  • 2 teaspoons Paprika, for garnish

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 12

Amount Per Serving

Calories 419 Calories from Fat 320
% Daily Value*
Total Fat 36.5g 55%
Saturated Fat 21.5g 108%
Trans Fat 0g 0%
Cholesterol 110mg 37%
Sodium 1331mg 55%
Total Potassium 0mg 0%
Total Carbohydrate 17.4g 6%
Dietary Fiber 5.5g 22%
Sugars 9.9g 0%
Protein 9.4g 0%
Vitamin A 57% Vitamin C 23%
Calcium 16% Iron 28%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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