Easy Asparagus Soup

Easy Asparagus Soup Recipe

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J. White Harris


This uses the tough ends broken off the asparagus spears. It works very well.

★★★★★ 1 vote
15 Min
15 Min
Stove Top


asparagus ends from 2 bunches asparagus
water to cover
1 c
chicken broth
2 Tbsp
1/4 c
salt and pepper
grated nutmeg
milk, cream or sour cream
grated mozzarella cheese


1Simmer asparagus ends in water till tender, about 15 minutes. Let cool and then put Asparagus and cooking water in food processor and run till liquified.
2Put pulp in a regular strainer, set over the pot and using the back of a spoon press out all the pulp. Keep working pulp till all that is left is the tough outer skin of the ends. Discard outer skin.
3Add chicken broth to the asparagus pulp. Mix together the milk and flour to make a paste and add to the vegetable broth ingredients. Return the pot to stove and stirring over medium, heat cook the soup till it thickens. Add salt and pepper to taste. Grate fresh nutmeg over soup. Remove from heat.
4When serving, the soup will be quite thick so use either milk, cream, or sour cream to thin to desired thickness.

About Easy Asparagus Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy