Real Recipes From Real Home Cooks ®

cream of asparagus soup

yield 4 serving(s)

Ingredients For cream of asparagus soup

  • 1 lb
    asparagus, fresh
  • 1
    onion, diced
  • 1 Tbsp
    butter
  • 3 c
    chicken stock
  • 1
    potato, peeled and diced
  • 1 tsp
    thyme, dried
  • 1 c
    milk
  • pinch
    pepper
  • 1
    celery rib, chopped

How To Make cream of asparagus soup

  • 1
    Soak and rinse asparagus; remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks.
  • 2
    In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent.
  • 3
    Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper; cover and bring to a boil.
  • 4
    Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
  • 5
    Remove from heat and let cool.
  • 6
    Remove asparagus tips and set aside.
  • 7
    Place half of the soup at a time in a blender container; cover and blend at high speed for 20 to 30 seconds or until very smooth.
  • 8
    Pass through a fine sieve and return blended soup to saucepan.
  • 9
    Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.

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