Creamy Asparagus Soup

Lynnda Cloutier


This recipes is from a great cookbook.

★★★★★ 2 votes


1½ lbs asparagus
¼ cup butter, ½ stick
1 cup chopped yellow onion
½ cup chopped celery
2 tbsp minced garlic
¼ cup dry white wine
1– 3 tbsp flour
4 cups chicken broth
1– 2 tsp salt
½ tsp freshly cracked black pepper
¼ tsp cayenne pepper
2 cups heavy whipping cream


1Snap off thick woody ends of asparagus spears and discard. Chop asparagus. Reserve half of the asparagus tips for garnish. Blanch the reserved asparagus tips in boiling water in pan; drain. Melt butter in a saute pan and add onion and celery. Saute until onion is almost translucent. Add remaining asparagus and garlic. Saute until asparagus is tender. Stir in wine and cook until most of the wine has evaporated. Add enough of the flour to make a roux and mix well. Cook for about 5 minutes, stirring frequently. Gradually whisk in the broth, salt, black pepper and cayenne pepper. Bring to a boil; reduce heat. Simmer for about 20 minutes and stir in the cream. Return to a boil; immediately reduce the heat. Simmer for 10 minutes. Puree soup in batches in blender or food processor. Strain through a sieve into the pan, discarding the solids. Taste and adjust seasonings. Ladle into cups or soup bowls and garnish with the reserved blanched asparagus spears. Serves 8

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup