Total Time
Prep 10 mins
Cook 50 mins

A satisfying soup. Reheats well, too.

Ingredients Nutrition


  1. Put asparagus and stock into a medium pot and bring to a boil over high heat.
  2. Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
  3. Puree asparagus and remaining broth in blender; return to pot and set aside.
  4. (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
  5. Add flour and cook stirring constantly with a wire whisk for 2 minutes.
  6. Whisk in reserved warm broth.
  7. Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
  8. Transfer to pot with asparagus puree.
  9. Bring to a simmer over medium heat, stirring often.
  10. Slowly add half-n-half.
  11. Season to taste with salt and pepper.
Most Helpful

If you love asparagus this soup is a MUST make! It is very creamy and the asparagus flavor is fantastic. I did need 1 c. more chicken stock as mine cooked WAY done during the asparagus cooking, but other than that it was foolproof and perfect. That you Ginny for the sublime soup!

Michelle S. March 19, 2003

Delicious! I went looking for cream of asparagus recipes after a wonderful appetizer soup I had in a restaurant on New Years Eve. This soup is fabulous, but I'm going to take it one step further like the restaurant version that I had, and add a sprinkle of crab meat on top! If u like crab also, try it! It's a winning combo! Thanks GinnyP!

SPumpFan January 02, 2012

If I had more stars to give, I would. Unfortunately there are only 5. This was absolutely the best. I used 2 boxes of chicken stock, which is 8 cups, but I put in a bit extra asparagus. I used my immersion blender which works out so quick. It turned out fantastic, I had raving reviews over it. I was told not to ever lose this recipe. It was so creamy and flavorful. I found it so easy and quick to make. I thought it would be missing something because there is only salt and pepper in it, but what a mistake that thought was. It was perfect, restaurant quality in fact. Thank you so much for posting this recipe Ginny

FrenchBunny April 13, 2009