Scrumptious Cream of Asparagus Soup Recipe

Russ Myers


Nothing better than a hot bowl of soup on a cold day. This will be a favorite, and it's simple to make.

Asparagus originated in the Mediterranean and is a member of the lily family. It was enjoyed by Greeks, Egyptians and Romans and is pictured on an Egyptian frieze dating back to 3000 BC.

pinch tips: How to Slice & Mince Vegetables Like a Pro



6 servings


10 Min


10 Min


Stove Top


2 10-oz. pkgs. frozen asparagus spears
1/8 C. Italian dressing
1 1/4 C. chopped onions
3 C. chicken broth (either canned or your own)
3/4 C. light cream or half and half
ground nutmeg
white pepper

Directions Step-By-Step

Cut off asparagus tips and reserve. In a medium saucepan, heat dressing, add onions and cook over medium heat, stirring occasionally for 3 minutes or until tender. Add broth and asparagus stalks, bring to a boil, simmer, (covered), stirring occasionally for 3 minutes. In blender, puree hot soup mixture in two batches, then return to saucepan. Add reserved asparagus tips. Stir in cream, nutmeg, and pepper, heat thoroughly but do not boil.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom