I would preserve the asparagus separately, and then just chop it and add it to soup as you like over the course of the year. Canning soups with dairy in them is quite dangerous, and my canning books (the Ball Blue Book, others) list it as a definite no-no. You could, however, make a large batch and freeze 2-4 servings in ziploc freezer bags. Lay the bags out on a tray to freeze, and then once they're frozen and flat you can stand them up like magazines on a shelf. This post was edited by galiana on Wed, May 22, 13 at 9:16

If you were only interested in using the asparagus for cream soups, you could can the asparagus plain. That would save you freezer space. On the same site a search will lead you to "Vegetable Soup." You could make an asparagus/chicken broth soup and can that. Then once the jar is opened it's a simple matter to purée and add cream, thicken or whatever. Carol Here is a link that might be useful: Canning Asparagus

You can never go wrong with Asparagus Cream soup. I have some asparagus in the fridge that I bought yesterday and never cooked it so it is now destined for soup tonight. My recipe is a little different from yours. I make a roux with butter and flour, seasoned with a little fresh garlic, salt and pepper and I use chicken broth for the liquid. The asparagus is added and simmered for about 20 minutes or so until tender. I use a stick blender to puree and then add a cup of heavy cream and serve. If I'm being fancy I'll cook the tips separately and add just before serving along with a dollop of whipped cream. Ann

Your soup night sounds fab! We did a nod to it being Christmas Eve with a beaded tree for a centerpiece. Ann T., avoid your eyes, and skip the rest. :) Soup was minestrone flavored stone soup. I think the caterer left as much food as was served at our big party, so there were a lot of celery and carrots, grape tomatoes, cauliflower and broccoli left. Those were all diced for the soup, plus a couple of onions, half a head of garlic, some yellow vine tomatoes, a bag of baby kale and a white cabbage. So I didn't have to go down to the garage, the base was what I had in the kitchen freezer. That's three cups of low FODMAP chicken stock and three cups of beefy cabbage soup. I added a can of crushed tomatoes, a small can of fire roasted, and a smaller can of tomato sauce, plus vegetarian no-MSG bouillion and a little jarred soup base, for the salt. :) Some pepper, Tabasco (because I was too tired to clean serrano peppers from the garden) and mostly red wine. The starter was salmon salad made from the cranberry mustard salmon skewers leftover, broken up and dressed with what I think was the remoulade from the fried chicken drummettes. It had separated, and was a thick mayonnaise consistency and very herby, with a good acid sharpness that went well with the fish (which hadn't gone fishy). That was served with the leftover tortilla chips and relishes: baby corn, spiced baby carrots, pickle chips, raddishes and mixed olives. I also made some kale chips for something light. :) The soup was served alongside a leftovers casserole: a layer of latkes on the bottom (I thought they'd make it easier to serve but they fell apart), then layers of jewel rice, butternut curry, chopped broccoli, then filled with a bread pudding made from dry, bready donut holes, a (new) pretzel baguette, the chicken from the drummettes, the Moroccan beef cubes from another skewer, a couple of sundried tomato chicken sausages I had in the fridge to add more meat, and a couple of (new) leeks sautéed with a packet of small diced pancetta. There was cinnamon on the donut holes, the flavor of which came up more in the custard than it had on the donuts, but it went well with the garlic pepper I seasoned it with. Dessert was a tarte made from a sheet of frozen puff pastry that needed using. It was brushed with leftover passion fruit sauce, topped with leftover crème anglaise, and leftover fruit. :) There were also everybody's favorite freshly baked Toll House cookies from the Toll House cookie expert and party colored Dutch chocolate half dollars (leftover). The pudding casserole could have been improved upon (custard in the bottom layer under the curry to glue it together--the curry was a rich paste so I thought it would do the job, but it just softened everything--and cut up the donut holes smaller so they'd stick better), but everyone liked it and ate well of it. I heard a few "stuffed"'s. :) My fridges heaved sighs of relief to see so many containers removed! Most of all, we had a delightful evening with loved ones who couldn't be at the big party.