Total Time
Prep 10 mins
Cook 25 mins

This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.

Ingredients Nutrition


  1. Soak and rinse asparagus.
  2. Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
  3. In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
  4. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
  5. Cover and bring to a boil.
  6. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
  7. Remove from heat and let cool.
  8. Remove asparagus tips and set aside.
  9. Place half of the soup at a time in a blender container.
  10. Cover and blend at high speed for 20 to 30 seconds or until very smooth.
  11. Pass through a fine sieve and return blended soup to saucepan.
  12. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
  13. Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.
Most Helpful

So when I buy asparagus and prepare it for dinner and perform the "hold the bottom and bend it til it snaps" to ensure I only use the best part for dinner I am often left with a pieces up to 4-inches long and just can't seem to throw them out. So trim off the supertough part and then flash freeze them and put them into bags. And when I have several bags that seem to add up to a bunch or so of asparagus I use them to make soup. Tonight short on time and while rifling through the freezer tossing bag after bag of asparagus ends aside, I thought it was time to whip up a quick soup. So to recipezaar, oops, I go and find this wonderful recipe. Followed it exactly -- love the thyme and white pepper combo -- and used the advice of substituting condensed milk for some of the cream. Okay the straining part is a bit of a pain when using the tougher ends of asparagus but other than that this soup was really good and the flash frozen asparagus ends made a lovely soup that fed a family of four for a very economical price. Thanks for posting Mille -- great recipe added to my main cookbook.

FEPO October 29, 2013

Doubled recipe, and used 2 1/4 lbs asparagus as that is the bundle size i buy. Followed sugggestion of condensed skim milk in lieu of cream. What a treat! Making 3rd batch in 2 weeks now, we can't get enough.

SteveInAZ May 26, 2008

Made this according to directions and wife loved it. Will make again

kingkongandbeauty November 09, 2015