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Cream of Asparagus Soup

April 21, 2011

A special soup for Spring.  I love to see all the fresh asparagus in the markets and make plenty of just roasted for a side dish or salads and of course the mandatory cream soup, as it would not be Spring without this special flavor.  This is a simple, straight forward cream soup where the wonderful asparagus is the total focus, even the garnish.  Margaret from is having a “Spring Fling” celebrating garden-to-table- crops and this week she has some great tips on growing asparagus and many other linked websites for this special vegetable so be sure and visit her for plenty of ideas.

Cream of Asparagus Soup                                


  • 1 Bunch Asparagus ( 1 lb.)
  • 2 Thin Slices of Onion
  • 1 1/2 C. Chicken Stock or Water
  • 2 T. Butter
  • 2 T. Flour
  • 1 1/2 C. Scalded Milk or Cream (to make 3 cups in all)
  • Salt and Pepper to taste 



  1. Cook the asparagus, drain and reserve the cooking water
  2. Cut off the tips and save a few for a garnish
  3. To the asparagus water add the stalks, onion and chicken stock or water and boil 5 minutes
  4. Rub through a sieve or puree in an electric blender
  5. Melt the butter and blend in the flour and add to the strained soup
  6. Cook and stir 5 minutes and then measure
  7. Add the scalded milk or cream to make a total of 3 cups
  8. Salt and pepper to taste
  9. Put the asparagus tips in a bowl and pour the soup over them 


(Serves 4-6)      

(Adapted from ” The Fanny Farmer Cookbook” )   

Go to for more special Spring tips and recipes                              

2 Comments leave one →
  1. April 21, 2011 12:02

    Wow. Great pics and the dish looks amazing. Will try it this weekend. My hubby will love it.

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