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Pao's Asparagus Soup


  • 2 cups (.5 liter) chicken or vegetable broth
  • 1 lb (450g) fresh asparagus,* washed, bottom ends cut off, cut into 1” (2.5cm) pieces
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • ½ tablespoon flour
  • ½ cup (120ml) evaporated skimmed milk
  • ¼ teaspoon salt
  • ? teaspoon pepper



  1. Bring the broth to a boil in medium sauce pan. Add the asparagus. Return to a boil
  2. and cook for 3 minutes. Set aside.
  3. In a small sauce pan melt the butter or margarine, add the onions and saute until soft but not browned (approximately 3 minutes).
  4. Add the flour and the milk (slowly) mix well and continue cooking on a lower flame until the liquid starts to thicken.
  5. Add the flour mixture to the asparagus and simmer for 3 minutes. Add salt and pepper.
  6. Using an immersion blender or food processor, puree soup until smooth. Serve hot.


Courtesy of:


Johanna Burani, MS, RD, CDE

Nutrition Facts

Serving Size: 1 1/4 cup

Servings Per Recipe: 4


Amount Per Serving

Calories 96

Total Fat 3 g
Saturated Fat 2 g

Cholesterol 8 mg

Total Carbohydrate 13 g
Dietary Fiber 3 g

Protein 5 g