Briana's Favorite Cream of Asparagus Soup

Rose Mary Mogan


I named this soup in my cookbook, in honor of my beautiful daughter Briana, it is by far her favorite Cream of Asparagus Soup. It is rich and nice and creamy, full of flavor from the hint of tarragon, and over all just can't be beat. Try it and see if you agree. We love soup in our household, and this one is at the top of the list.

★★★★★ 2 votes
6-8 hearty servings depending on appetite
20 Min
25 Min
Food Processor


1/2 c
chopped onions
1 Tbsp
cooking oil
2 can(s)
14 1/2 oz. each chicken broth
2 1/2 lb
fresh asparagus, trimmed & cut into 1 inch pieces
1/4 tsp
dried tarragon
1/4 tsp
white pepper
1/4 c
all purpose flour
1/4 c
butter or margarine
1/2 tsp
3 c
half & half cream
1 1/2 tsp
lemon juice
shredded swiss cheese


1Saute onions in oil, in a large sauce pan over medium heat until tender.Then add broth, asparagus and tarragon. Simmer until asparagus is tender, about 10 minutes.
2Puree the asparagus mixture in blender or food processor, one third at a time, and set aside. In a dutch oven or soup kettle, melt butter, stir in flour, salt & pepper. Cook for 2 minutes or until golden. gradually add half & half. Stir into pureed asparagus, add lemon juice. Heat through. Garnish with finely shredded cheese if desired.
3Makes about 8 (1 cup) servings.
4Please try this soup with Kim Biegacki's Cheezy Crispies, posted here at this site.
Cheesy Crisps

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Recipe For: The Best Asparagus