Real Recipes From Real Home Cooks ®

cream of asparagus

Recipe by
Francine Lizotte
Surrey South, BC

What a nice way to enjoy this incredible vegetable! Smooth and flavorful, this can be enjoyed all year round.

yield 4 servings
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For cream of asparagus

  • 1 lb
    asparagus, ends trimmed and cut into 1-inch pieces (keep the tips for garnish)
  • 2 Tbsp
  • 1 c
    yellow onions, finely chopped
  • 1 lg
    clove garlic, pressed
  • 1/2 tsp
    ground himalayan sea salt, or more to taste
  • 1 tsp
    freshly ground black pepper, or more to taste (i always use mixed peppercorns)
  • 2 c
    low-sodium chicken broth
  • 1/4 tsp
    mild paprika
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1/2 c
    35% heavy cream, plus for garnish

How To Make cream of asparagus

  • 1
    In a heavy bottom pot over medium heat, melt butter. When it sizzles, add onions and sauté for 2 minutes. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper; cook for 5 minutes.
  • 2
    Pour in broth and add paprika. Increase the heat to high, bring the mixture to a broil before reducing to medium; cover and simmer for 10 minutes.
  • 3
    Using an immersion or a regular blender, process until the mixture is smooth. If using a regular blender, work in batches and place a towel on the lid to prevent from overflowing.
  • 4
    When the mixture is smooth, return the soup to the pot. Add lemon juice, stir well and cook for 3 to 4 minutes.
  • 5
    Add heavy cream and season with salt and pepper to taste.
  • 6
    Let it simmer if serving the soup hot otherwise transfer to a bowl, cover and chill for a few hours.
  • 7
    When time to serve, drizzle with heavy cream and place steamed asparagus tips on top.
  • 8
    To view this recipe on YouTube, click on this link >>>>