Cream of Asparagus Soup


So, I forgot about the two pounds of asparagus that I purchased on sale a few weeks ago.  It was found languishing in the bottom of the vegetable bin.  We’ve all been there, yeah?  So, I pulled it out for inspection.  Thankfully it was still good, but it didn’t look stellar in its current form.  It was, however, perfect for a pot of asparagus soup!


2 tablespoons butter
1 large onion, chopped
1/2 t salt
2 pounds asparagus
4 cups chicken stock
1/2 cup heavy cream


  1. In a 12-inch non-stick skillet, melt butter over medium heat.  Add onions and salt.  Saute until translucent, about 5 minutes.
  2. Snap off woody ends of asparagus and toss out (or use for stock or the compost bin).  Cut into 1 inch lengths. If you’d like, cut the tips off, cook them separately in a small pot, and use for garnish.
  3. Add asparagus to skillet and saute with the onions for another 5 minutes.
  4. Add chicken stock and simmer for 15 minutes, or until asparagus is tender.
  5. Puree soup in two batches.  Pour into a 4-quart pot.  Stir in cream and bring to a boil.  Salt and pepper, to taste.


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