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Cream of Asparagus Soup

User Rating 4.5 Star Rating (10 Reviews)


asparagus soup

Asparagus Soup

Lisa Romerein/Photolibrary/Getty Images
This simple cream of asparagus soup is an excellent way to use fresh asparagus.


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups milk
  • 3/4 to 1 pound fresh asparagus
  • boiling water
  • salt and pepper, to taste


Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.
Set aside.

Wash asparagus, trim woody ends, and cut in 1/2-inch pieces. Cook the asparagus in a small amount of boiling water until tender, for about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips for garnish. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Top with the reserved asparagus tips and serve.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
tasty & simple, Member cryzmyth

Chose this recipe as I had all the ingredients on hand. Tastes are mainly asparagus, buttery, and peppery. Reserved the full tips for garnish and chopped the rest of the asparagus in mini food processor.

2 out of 2 people found this helpful.

See all 10 reviews

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