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cream of asparagus soup


  • 2 cups water
  • 1/2 pound frozen or fresh asparagus, sliced into 1/4" pieces
  • 3 Chicken bouillon cubes
  • Pinch of nutmeg
  • Pinch of white pepper
  • 1 cup cream or milk
  • 3 tablespoons CREAM® Corn Starch


  1. In 2 cups boiling water, cook sliced asparagus until tender, about 5 minutes. Drain; reserve water for next step. Using the 2 cups reserved water, combine with bouillon cubes and heat to boiling in medium saucepan. In a separate bowl, combine nutmeg, pepper, cream and CREAM® Corn Starch; mix until smooth. While stirring slowly, add the cream mixture to the hot liquid. Stir until thickened and smooth. Add asparagus and simmer for 3 minutes.
  2. NOTE: For Cream of Broccoli Soup, substitute broccoli for asparagus
  3. NOTE: For Cream of Cauliflower Soup, substitute cauliflower for asparagus.