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Soup with Asparagus and Cream

    Soup with Asparagus and Cream

    I have a soft spot in my heart for asparagus; I love it so much that I tried to grow it in my spring vegetable garden, but I quickly learned that it takes at least three years to mature into a harvestable stalk. I do not have the patience for that! Thankfully, this cream of asparagus soup may be made in significantly less time. The key to preparing asparagus is to keep things simple and not overthink it. Keep things simple. That is precisely what this spring soup does!

    Where can I get the Recipe for Cream of Asparagus Soup?

    To start, with some cream and asparagus! Alright, there are a few more actions to take. Make sure your asparagus is nice and soft if you want your soup to have that silky smooth texture. I steam them for several minutes to produce the desired softness. You may need to cook your asparagus for a longer period if they are very thick. After that, cut off the tops of the asparagus and set them aside for a garnish. Place the remaining asparagus in a blender and part of the water used to steam them. Blend until smooth. Combine until there are no lumps left. Next, sauté the onion and garlic in the butter until tender, then stir in some flour, followed by the heavy cream and the rest of the simmering liquid. When it reaches the desired consistency, add the pureed asparagus, and voila! It will surely be one of the most delicious soup recipes you will ever make.

    How about some other Creative Additions to the Cream of Asparagus Soup?

    Use your imagination! You could add bits of crispy grilled bacon, handmade croutons, a sprinkling of freshly grated parmesan cheese, or anything else you can think of!

    Is it Possible to Freeze Cream of Asparagus Soup?

    Yes! It is possible to store it in the freezer for up to three months. When the time comes, let the soup defrost in the refrigerator overnight, and then bring it to a simmer in a saucepan over low heat on the stove. The hash may also be stored in the fridge for three to four days.


    • 1 pound. Asparagus ends trimmed
    • 1 tsp. Kosher salt, plus more to taste
    • 3 tbsp. salted butter
    • 1/2 of an onion, cut very small
    • Two cloves of garlic, finely chopped
    • Three tablespoons of flour for all purposes
    • Two tablespoons of half-and-half
    • 12 milligrams of ground coriander
    • Black pepper, to your liking.


    1. 1Place a steamer basket inside a big saucepan, then add two cups of water to the pot. Bring the liquid to a boil. After adding the asparagus, steam it for three to four minutes or until soft. After transferring the asparagus to a chopping board, drain the water remaining in the saucepan into a large measuring cup. If necessary, add water to get the total volume up to 2 cups. Put the kettle in the corner.
    2. 2 After the asparagus has cooled enough to be handled, cut it in half lengthwise, remove the woody ends, and sprinkle with a little salt. You may use these bits as a garnish later. Place the remaining asparagus pieces in a blender along with one cup of the retained steaming water, and process until a very smooth consistency is achieved.
    3. 3While the saucepan is on the stove at medium heat, melt the butter in the pot. After adding the onion, continue to sauté it for about three to four minutes or until it gets softer. After adding the garlic, cook for another 30 seconds or until the aroma is released. After sprinkling in the flour, whisk it all together to incorporate.
    4. 4 While continuing to whisk slowly, add the half-and-half together with the remaining 1 cup of hot water that has been saved. Add a pinch of salt and the ground coriander, and stir to combine. Bring to a simmer and continue cooking, stirring the mixture regularly, for ten to fifteen minutes or until it thickens.
    5. 5Fold in the pureed asparagus spears. After you have tasted the soup and made necessary adjustments to the spices (such as adding extra salt if it is lacking!), let it cook up thoroughly. Divide the soup into dishes and top with the asparagus florets. Add some ground black pepper.
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