Cream of Asparagus Soup

Total Time
1hr 10mins
30 mins
40 mins

Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. She says, “I adapted this from my aunt Cécille’s recipe. She would make large batches and freeze it.”

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  1. In a 4-quart pan, melt butter.
  2. Add onion and cook just until soft and golden; do not brown.
  3. Add chicken stock and bring to a boil.
  4. Meanwhile, cut 3 inches of tips off asparagus and set aside.
  5. In food processor or blender or by hand, slice remaining asparagus into ¼-inch pieces.
  6. Drop pieces into boiling broth. Cover and simmer until very soft, about 30 minutes.
  7. Cool for 10 minutes, and then puree soup in blender or processor.
  8. Return soup to pan.
  9. Add asparagus tips and simmer until just tender, about 5 minutes.
  10. Stir in cream.
  11. Season with salt and pepper and a drop or two of lemon juice.
  12. Serve warm or cold.