Cream of Asparagus Soup
Serves: 4-6
A great way to use fresh, seasonal asparagus!
  • 1 lb. Asparagus spears, fresh
  • 1 medium Onion, diced
  • 1 t. Butter
  • 3 c. Chicken Stock (preferably home made)
  • 1 medium Potato, peeled & diced or shredded
  • 1 stalk Celery, chopped
  • 1 sprig Thyme or 1 t. dried
  • 1 c. Cream or Milk (Cream = thicker, Milk = thinner - I used ½ milk, ½ half and half to lessen calories)
  • Salt to taste
  • White Pepper to taste
  1. Rinse Asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. In 3 quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent. Add chicken stock, asparagus tips and stems, potato, celery, thyme and pepper. Cover and bring to a boil. Reduce heat to low and simmer 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.
  2. Remove asparagus tips and set aside. Place half of the soup at a time in a blender. Cover and blend at high speed for 20 to 30 seconds or until very smooth (or use a stick blender, which is what I use.) Pass soup through a fine sieve to remove fine "splinters." (You can skip this step but you'll have those in your soup.) Return blended soup to saucepan. Add reserved asparagus tips and cream. Heat thoroughly, but do not boil or cream will break. Or, refrigerate if soup is being served cold. Salt & pepper after cream is added and adjust to taste.
  3. Can also be topped with cheese, bacon, curry or a drizzle of good extra virgin olive oil.
Recipe by Food. (Just Sayin') at