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Fresh Asparagus Soup

Recipe by:
Yield: 4 servings
Cook Time:
Total Time:


1 pound fresh asparagus

1/2 cup chopped onion

1 tablespoon olive oil

3 tablespoons flour

1 cup low-sodium chicken broth

1 cup water

2 cups LACTAID® Fat Free Milk

1 teaspoon dried tarragon

1 teaspoon dried dill

1 teaspoon ginger powder

1/2 teaspoon salt

1/4 teaspoon black pepper


  1. Prepare asparagus by cutting off and discarding the lower 1/3 of the stalk. Cut off the tips, cook for 5 minutes in water, and save for garnishing. Chop up the stalks.
  2. In a 2 1/2 quart saucepan, saute chopped asparagus stalks with onion in olive oil for 15 minutes. Sprinkle in the flour, lower heat, and continue to stir while cooking for 10 more minutes.
  3. Slowly pour in broth and water, and continue to stir until the broth thickens, about 10 minutes.
  4. Remove from heat and add LACTAID® Fat Free Milk. Using either an immersion blender or a regular blender, process mixture until smooth. Add tarragon, dill, ginger, salt and pepper and mix for 1 minute. Return to low heat and cook until soup is warm. Garnish with asparagus tips.

Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 132
Total Fat 3.62g
Calories from Fat 31.08kcal
Saturated Fat 0.52g
Cholestrol 2.50mg
Sodium 378.32mg
Total Carbohydrate 18.01g
Dietary Fiber 2.96g
Sugars 9.47g
Protein 8.33g
Calcium 195.32mg

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