Cream of Asparagus Soup
Warm up on a cold day with a cup of this creamy asparagus soup that is unique in flavor, but nonetheless comforting, perfect for the fall season.
Servings Prep Time
6cups 10minutes
Cook Time
Servings Prep Time
6cups 10minutes
Cook Time
  • 1lb asparagusabout 2 bunches
  • 6cups chicken broth
  • 1/4cup chopped onion
  • 1/2cup chopped celery
  • 3tbs butter
  • 3tbs flour
  • splash of milk
  • 1/2cup heavy cream
  • salt, pepper, and paprika to taste
  1. Chop asparagus tips off of each stalk.
  2. Blanch asparagus tips for 4 minutes or until a bright green color, add to a bowl of ice water and set aside.
  3. Chop the remaining asparagus stalks, onion, and celery.
  4. Combine chicken broth, asparagus stocks, chopped onion and chopped celery (leaving out asparagus tips) and simmer for 30 minutes or until the liquid because a light green color.
  5. Strain asparagus stock, reserving the liquid and throwing out the vegetables.
  6. Make a rue by combining butter, flour, and a splash of milk to a sauce pan. (we recommend adding flour 1 tbs at a time, allowing the butter and flour to properly combine so it’s a smooth textures, same thing with the milk)
  7. Combine asparagus stock, rue mixture, heavy cream, asparagus tips, salt & pepper, and paprika to a sauce pan and bring to a light simmer for 10 minutes.
  8. Serve hot, and enjoy!
Recipe Notes

Recipe Adapted from: “Joy of Cooking” cookbook page 81