• Erik Hassy

Cream of Asparagus soup

With all the cold weather we have been getting this winter and because a lot of stores are promoting deals on asparagus, its seems only fitting to break out this recipe to warm you up. It's very easy to make and tasty . As a garnish I like to add crackers on top or cheese-garlic bread chips but you can use the tips that you cut off the stalks as well. This recipe serves 5-6.


2 bunches of asparagus

1 1/2 cups yellow onion

3 TBSP butter

5 cups chicken broth

1 cup heavy cream

1/2 tsp lemon juice

Dash of garlic salt to taste


1. Cut tips from 12 asparagus 1 1/2 inches from top. (Keep the tips if you want to use them for garnish later)

2. Cut stalks and all remaining asparagus into 1/2-inch pieces.

3: Cook the onion in 2 tablespoons butter in a heavy pot over low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring for 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender which should be between 15-20 min.

4: You will want to purée the soup in batches using a blender until it's smooth. Then transfer it to a bowl and return it to pan. Next stir in heavy cream. Add more broth to thin soup to desired consistency. Bring soup to a boil and whisk in remaining tablespoon butter. Season with salt and pepper.

5: Add lemon juice (add your garnish if desired) and serve

We did not end up using the asparagus tips for the garnish as we ended up using them for something else. But if you wish to use them here is an extra step that you can insert in between steps 3 and 4.

* While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. 1/2 the tips if they are very thick before you cook them in the salted water.

Whatever you decide to do with the tips if up to you but this is a wonderful recipe that our family and enjoys and we hope you enjoy it too. Thank you for coming by and leave comments below or sign up to receive notifications of new recipes on the site.

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