Cream of Asparagus Soup

Contributed by rconklin


  • 2 pounds green asparagus
  • 1 large onion, chopped
  • 3 tablespoons unsalted butter
  • 5 to 6 cups chicken broth
  • 1/2 cup heavy cream or milk
  • 1/4 teaspoon fresh lemon juice, or to taste
  • salt and pepper to taste


  1. Cut stalks asparagus into 1/2-inch pieces, saving a few tips of the stalk for garnish.
  2. In a 4-quart heavy pot, saute onion in 2 tablespoons butter over moderately low heat, stirring, until softened.
  3. Add asparagus pieces, salt and pepper to taste, and cook for 5 minutes, stirring occasionally.
  4. Add 5 cups of chicken broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  5. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan.
  6. Stir in cream (or milk). Add more broth to thin soup to desired consistency. Season with salt and pepper.
  7. Bring soup to a boil and whisk in remaining tablespoon butter.
  8. Add lemon juice and garnish with asparagus tips.

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