Stop Lookin'. Get Cookin'.

Serving up simple food, inspiring ideas and connecting along the way.

Cream of Asparagus Soup on a Chilly Spring Day

Asparagus 2

It’s been a cool Memorial Day weekend and chili for dinner at the end of May just seems wrong but I wanted something warm to take the chill off so I decided to make some Cream of Asparagus Soup to go with our grilled steaks for dinner. 

Lucky us, our neighbors grow asparagus at their Appley After Farm  (among lots of other things) and we can pretty much get as much as we want.  Fresh, organic, crisp asparagus – just writing that makes me feel healthy.  Just reading it should make you feel healthy too.


One word of caution when pureeing the cooked asparagus and onions, do it in small portions.  I did this batch in 2 portions, leaving plenty of room at the top for the heat to expand.  I’ve made BIG messes before when not leaving enough room for the heat to expand and just let me say, the lid comes off the blender and a HUGE mess is made.

blender Puree

If you like asparagus, and you like soup, try this recipe.  It’s not hard, takes less than 25 minutes of your time, and is the perfect side dish to any meal.

 Cream of asparagus soup

Happy Memorial Day and may this warm your heart. 

Cream of Asparagus Soup

I found this recipe on and just added a little bit more salt and pepper for a little bit of added taste.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


1 pound of asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5) can of chicken broth
1 tablespoons butter
1 tablespoons all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons pepper
1 cup milk
½ cup sour cream
1 teaspoon lemon juice


1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 10 minutes.
2. Take half of the mixture and process in a blender to puree the vegetables. Set aside. Do the other half and set aside.
3. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
4. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Mix together. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature. Serve immediately or keep warm until ready to serve.

Adapted from All


    Pin It

Comments are closed.