Pennsylvania Dutch Fresh Asparagus Soup

Fresh asparagus pieces are combined with cream-style corn and hard cooked eggs in this soup recipe. There's even a cheese variation of this asparagus soup, if you like..

• Email Recipe
• Print Recipe
•        

Ingredients:

• Fresh asparagus spears (20-30)  
• 1 Tbsp. diced onion  
• Water (approx 1 cup)  
• Salt to taste  
• Dash of pepper  
• 2 15 oz. cans creamed corn  
• 1 Tbsp Butter  
• 1 cup Milk  
• 4 hard cooked eggs, chopped  
• (Optional: processed cheese or cheddar cheese)

Method

Clean asparagus and cut into 1-inch pieces. Put into Dutch kettle along with onion, salt, pepper and water. Bring to a boil and reduce heat to medium-low. Simmer till asparagus is tender. Do not drain. Add 2 cans of creamed corn, 1 Tbsp butter, and milk. Simmer till heated (do not boil.) Add chopped eggs. If you prefer a cheesy asparagus soup, add cheese and stir just till incorporated into the soup. Serve.

Notes: Very easy and wonderfully good. Make extra because second servings are a must!

Number of servings: 4-6

Submitted By: apples777
View all recipes by this user